Three Cheese Pasta Gratin With Almond Crust Recipes
THREE-CHEESE PASTA GRATIN WITH ALMOND CRUST
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add flour; stir 3 minutes. Whisk in hot milk. Bring to simmer, stirring. Cover partially; simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Remove from heat. Add cheddar and Jack cheese, 1 1/3 cups Parmesan cheese and hot pepper sauce. Whisk until sauce is smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Whisk over medium heat to rewarm before using.)
- Preheat oven to 400°F. Generously butter bottom and sides of 13x9x2-inch baking dish. Blend 1/3 cup Parmesan, almonds and breadcrumbs in processor until nuts are coarsely ground. Add 1/2 cup almond mixture to prepared dish. Tilt dish to coat bottom and sides. Return any loose almond mixture to processor. Cook pasta in large pot of boiling salted water until tender. Drain well. Return pasta to pot. Add sauce; stir to coat. Transfer to prepared dish. Sprinkle remaining almond mixture over.
- Bake until almond mixture is golden and crunchy and sauce bubbles, about 30 minutes. Cool on rack 5 minutes.
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- Preheat oven to 400 degrees. Grease a large cast-iron skillet with non-stick cooking spray. You can also use a 9x9 baking dish.
- Bring a large pot of water to a rolling boil. Season with salt, it should taste as salty as the sea. Add the pasta and cook for 6 minutes. Drain the pasta in a colendar.
- Add the cream, dijon, and salt to the pot you cooked the pasta in. Whisk until combined. Add the pasta to the cream mixture. Stir to combine.
- Spoon half of the pasta into the prepared dish. Sprinkle with all of the cheddar cheese and half of the parmesan. Season with a little bit of salt and pepper. Spoon the remaining pasta on top and pour any remaining cream evenly over the top. Cover with remaining parmesan cheese. Season with a little bit of salt and pepper. Place in the oven and bake, uncovered for about 15 minutes until the pasta is aldente, the cream is bubbling, and the top is crispy and brown in places. Serve immediately.
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