Asparagus And Swiss Macaroni And Cheese
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
41
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Move a rack to the middle of the oven
4
Coat a 9-by-13-inch baking dish with nonstick cooking spray
5
In a large pot set over high heat bring 1 gallon of water with 2 tablespoons kosher salt to a boil
6
Add the penne and cook 2 minutes less than the package directions, stirring occasionally
7
The pasta will be slightly underdone
8
Use a measuring cup or ladle to remove 1/3 cup pasta water and set aside
9
Drain the pasta into a colander
10
Return the pasta to the pot and set aside
11
Melt 4 tablespoons of the butter in a large skillet set over medium heat
12
Add the flour and cook for 3 to 4 minutes, whisking constantly
13
Pour in the milk, whisking constantly until the mixture starts to thicken like heavy cream and then becomes almost pudding-like, 2 to 3 minutes
14
Add the shredded cheese and whisk until smooth, the sauce will be very thick
15
Add the nutmeg and season with some salt and pepper
16
Combine the asparagus, pasta, reserved 1/3 cup pasta water and cheese sauce and toss well
17
Season with salt and pepper, then transfer to the prepared baking dish and top with a layer of the cheese slices
18
Cut the remaining 2 tablespoons butter into 1-inch cubes
19
Sprinkle the panko over the cheese slices, and top with the butter cubes
20
Bake until the top is golden brown and crisp, 20 to 25 minutes
21
Remove from the oven and cool for 10 minutes before serving