Photo by Gwénaël Le Vot
Serves 6
8 ounces cavatappi, elbow or mini penne pasta, cooked al dente in salted water according to package directions
3 tablespoons unsalted butter, divided
2 cups whole milk (or oat or almond milk)
½ medium onion, peeled and studded with 1 whole clove
2 garlic cloves, peeled and smashed
1 bay leaf
1 sprig thyme
½ teaspoon dry mustard
2 tablespoons all-purpose flour
⅛ teaspoon cayenne pepper
Pinch nutmeg
Kosher salt
White pepper
1 cup grated Gruyere cheese, divided
1 cup grated sharp cheddar, divided
1 cup grated fontina cheese, divided
1 cup grated Parmesan cheese, divided
¼ cup breadcrumbs
Chopped chives, for garnish
Preheat oven to 350 F. Drain cooked pasta and toss with 1 tablespoon butter to keep from sticking. To a medium saucepan, add milk, onion, garlic cloves, bay leaf, thyme and mustard. Warm over medium-low heat until milk starts to steam, about 10 minutes—do not allow it to boil. Remove from heat and let the flavors infuse while you make the roux.
In a large pot over medium heat, melt the remaining 2 tablespoons of butter. Add flour and cook, whisking, 3–4 minutes. Do not allow to brown. Strain the milk and whisk into the roux to avoid lumps. Continue to cook until thickened, whisking constantly, about 5 minutes. Remove from heat and season with cayenne, nutmeg, salt and pepper. Add half of the Gruyere, cheddar, fontina, and Parmesan. Stir until cheese is melted. Taste and adjust seasoning. Stir in pasta and mix well to coat.
Spray a 9-inch cast-iron skillet with cooking spray. Pour the pasta mixture into the prepared skillet and top with remaining Gruyere, cheddar and fontina cheeses. In a small bowl, combine the reserved ½ cup of Parmesan with breadcrumbs, and sprinkle over the top of pasta mixture. Bake in preheated oven for 15–20 minutes until bubbles form around the edges and the topping starts to brown. Remove from oven and garnish with chives.
___
What’s cooking at SCLiving.coop/food/chefbelinda
Southern soul food recipes that skip the meat, but not the flavor—Even the most carnivorous among us can appreciate the rich flavors of these dishes, but with a meatless twist.