Once again, Ina did not disappoint. 🙂 This classic baked macaroni and cheese recipe incorporated two of my ultimate favorite cheeses and was upgraded with a colorful tomato topping. It was really delicious- a new favorite!
This dish was part of my husband’s birthday feast this year. I was able to assemble the dish the day prior to baking it which was very helpful. I actually grated the cheeses two days in advance- which would be completely unnecessary if making this dish on its own, of course.
The recipe was adapted from FoodNetwork.com, contributed by Ina Garten. I modified the method and used Campari tomatoes and panko in the topping.
Yield: Serves 6 to 8 as a main dish or 10 to 12 as a side dish
1 pound (16 oz) elbow macaroni or cavatappi (I used 17.6 oz Gigli pasta)
4 cups (1 quart) milk (I used whole milk)
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (about 4 cups)(I used Swiss Raw Milk Le Gruyère aged over 120 days from Trader Joe’s)
8 ounces extra-sharp cheddar, grated (about 2 cups)(I used Cabot 3-year extra-sharp white cheddar)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg
8 Campari tomatoes or 4 small tomatoes (about 3/4 pound)
1 cup panko breadcrumbs
Preheat the oven to 375 degrees F. (I set my oven to convection.)
Grate the cheeses with a food processor, if desired.
Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to the directions on the package, about 5 to 7 minutes. Drain well. Reserve the pot for the sauce.
Meanwhile, heat the milk in a small saucepan, but don’t boil it.
Melt 6 tablespoons of butter in the large pot (the pasta cooking pot) and add the flour. Cook over low heat for 2 minutes, stirring with a whisk.
While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
Off the heat, add the shredded Gruyere, cheddar, 1 tablespoon coarse salt, pepper, and nutmeg.
Add the cooked pasta and stir well.
Pour into a 3-quart baking dish. (I chose a shallow baking dish to increase the surface area for tomatoes and crispy panko topping.)*If making in advance, cover and refrigerate after this step.
Slice the tomatoes and arrange on top. (I sliced the tomatoes about 1/4-inch thick.)
Melt the remaining 2 tablespoons of butter, combine with the panko, and sprinkle on the top.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the pasta is browned on the top.
Note: To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Put the tomatoes and panko on top and bake for about 40 to 50 minutes.
I love a dish involving warm dressing and wilted greens. I am also in love with farro- and pesto. This full-flavored vegetarian dish was made for me! Loved it. 🙂
This recipe was adapted from The New York Times, contributed by Yasmin Fahr. I used homemade pesto, Campari tomatoes, and several of the modifications and options that were suggested in the original recipe for ingredient substitutions.
It was incredible as a summer dish but could easily be served in any season with all of the possible variations. It can be served warm, cold, or at room temperature. The dish could also be topped with a protein such as grilled chicken, scallops, or shrimp, if desired. We ate it for dinner with roasted CSA vegetables and a green salad. It would also be lovely for a special lunch or brunch. Fabulous.
Yield: Serves 4
coarse salt and freshly ground black pepper
1 cup farro, rinsed (I used Trader Joe’s “10 minute” Farro)
2 pints (4 cups) cherry or grape tomatoes or 2 pounds of Campari tomatoes (12-14 tomatoes)
1 red onion, peeled, quartered and cut into 1-inch wedges keeping the root intact (I cut a large red onion into 8ths)(can substitute shallots)
2 tablespoons olive oil, plus more for the farro
1/4 to 1/2 teaspoon red-pepper flakes
1/4 cup (4 T) store-bought or homemade pesto, plus more to taste (recipe below)
2 packed cups baby spinach, arugula, Swiss chard (stemmed & chopped), or baby kale
1 (4 oz) ball fresh mozzarella or burrata, torn into chunks, or 1/2 cup ricotta salata or feta, crumbled, optional (I used 4 oz crumbled feta)
1/4 cup fresh flat-leaf parsley or basil leaves and tender stems, chiffonade or roughly chopped, for garnish
Heat the oven to 400 degrees. (I set my oven to convection roast.)
Bring a large pot of well-salted water to a boil. Add the farro and adjust the heat to maintain a medium boil. Cook uncovered, stirring occasionally to make sure nothing is sticking to the bottom, until tender and not too chewy, about 10 to 30 minutes. (I used Trader Joe’s “10-minute” Farro which cooked in 10 minutes)
Meanwhile, on a parchment paper-lined, rimmed sheet pan, combine the tomatoes and onion wedges with the oil, making sure everything is well coated and glistening, then season with salt, pepper and the red-pepper flakes. Roast until the tomatoes blister and slightly deflate, 20 to 30 minutes.
When the farro is done, drain, then pour into a serving bowl or back into the pot. Toss with some olive oil, then mix in the pesto.
Add the lemon zest and juice, then stir in the spinach (or other greens). Set aside to cool slightly.
Scrape the onions, tomatoes and their juices into the farro; season with salt and pepper as needed.
Add the cheese, if using, then garnish with herbs and serve.
For the Pesto: (Makes about 1 cup)
2 loosely packed cups fresh basil leaves, rinsed and dried
1 large clove garlic
2 T toasted pine nuts or walnuts
1/2 cup extra virgin olive oil, or more to taste
1/2 cup finely grated Parmesan or Pecorino Romano
Combine the basil with a pinch of salt, the garlic, the nuts, and about half of the oil in a food processor or blender.
Process, stopping to scrape down the sides of the container if necessary and adding the rest of the oil gradually.
Add more oil if you prefer a thinner mixture. (Sometimes I add a little bit of stock instead to achieve the same result.)
Stir in the cheese.
The pesto recipe is from How to Cook Everything Vegetarian by Mark Bittman. The amounts can be modified to reduce the volume; only 1/4 cup of pesto is used in the farro dish.