About the Author:
Jonathan King and Jim Stott are the owners of Stonewall Kitchen, a Maine-based gourmet foods company they founded in 1991 selling homemade jam at a farmer’s market in Maine. Since then, Stonewall Kitchen has grown to be an industry leader in the fancy food market, producing 170 preserves and condiments that are sold through their catalog and website, in their restaurant and eight stores in New England, in every state in the country, and around the world from Cambodia to Costa Rica. This is their third book. You can visit their website at stonewallkitchen.com.
Kathy Gunst is a freelance writer and editor living in Maine. She is the author of nine cookbooks and is a
graduate of the London Cordon Bleu School of Cookery and a former culinary editor at Food & Wine magazine. Since 1990, she has been a contributing editor at Parenting Magazine and has written for the New York Times; Travel & Leisure; Bon Appétit; the Los Angeles Times; Better Homes and Gardens; O, The Oprah Magazine; Country Living; and the Boston Globe. You can visit her website at kathygunst.com.
Excerpt. © Reprinted by permission. All rights reserved.:
four-cheese macaroni with thyme-parmesan crust
Serves 6 to 8
Trust us, this is not your ordinary mac and cheese. When you add fresh mozzarella, Fontina, Parmesan, and mascarpone cheeses to pasta, something out of the ordinary happens. We also add a layer of fresh mozzarella in the middle of the pasta dish, for the ultimate cheese experience, and scatter a mixture of grated Parmesan, thyme, and bread crumbs on top for a crunchy topping. You can make the dish in one large skillet or baking dish, or make it in individual ramekins, but you'll need to reduce the baking time. The dish can be assembled up to 2 hours ahead of time and baked just before serving.
Ingredients
· 1 pound short, textured pasta, such as macaroni, cavatappi, ziti rigati, or penne rigate
· 1 tablespoon unsalted butter
· 2 tablespoons olive oil
· 3 tablespoons all-purpose flour
· 3 cups milk, warmed
· 12 ounces fresh mozzarella cheese, half grated and half very thinly sliced (about 3 cups total)
· 1 cup freshly grated Parmesan cheese
· 8 ounces Fontina cheese, grated (about 2 cups)
· 1/4 cup mascarpone cheese
· Salt and freshly ground black pepper
· 2 tablespoons plus 2 teaspoons chopped fresh thyme leaves
· 1/2 cup plain bread crumbs
To prepare
Place a rack in the middle of the oven and preheat oven to 400 degrees Farenheit.
Bring a large pot of lightly salted water to boil over high heat. Add the pasta and cook until barely al dente, 7 to 9 minutes. Drain, return to the pot, and set aside.
Meanwhile, melt the butter in a medium saucepan with 1 tablespoon of the olive oil over low heat. When the butter has melted completely and begins to sizzle, add the flour and whisk until combined. Cook, stirring constantly, until the mixture begins to bubble, about 1 minute. Add half of the warm milk in a slow, steady stream, whisking until the mixture is smooth and begins to thicken, about 2 minutes. Add the remaining milk, whisk again until smooth, and increase the heat to medium-high, stirring frequently, until the mixture comes to a boil. Remove the sauce from the heat and add the grated mozzarella, half of the Parmesan, and all of the Fontina and mascarpone, whisking constantly to prevent the cheese from becoming lumpy. When the sauce is completely smooth, add salt and pepper to taste and 2 tablespoons of the thyme.
Pour the sauce over the pasta in the pot and stir to combine completely. Spoon half of the pasta into a large oven-proof skillet or a roughly 9 x 12-inch baking dish, or several smaller dishes (ramekins work really well) and arrange the mozzarella slices evenly over the pasta. Pour the remaining pasta over the cheese layer and spread evenly.
Mix the remaining Parmesan cheese, the remaining 2 teaspoons thyme, and the bread crumbs together in a small bowl. Sprinkle the mixture evenly over the top of the pasta. Drizzle the remaining tablespoon olive oil evenly over the crust.
Bake the pasta for 30 to 40 minutes (smaller dishes will bake in 15 to 20 minutes), or until the cheese is bubbly and the crust is golden brown. Serve hot.
Favorite variations
· Substitute Gruyere, Emmenthaler, or Swiss cheese for the Fontina.
· Substitute crumbled fresh goat cheese for the mascarpone.
· Add 1 cup chopped cooked ham or chicken to the sauce before pouring over the pasta.
· Add 1/2 cup chopped scallions (white and green parts) or finely chopped yellow onion to the cheese sauce.
· Add 1/4 cup chopped parsley leaves, 1/4 cup chopped chives, and 2 tablespoons chopped rosemary leaves to the cheese sauce.
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