MAC 'N CHEESE IN MINI COQUETTES

MAC 'N CHEESE IN MINI COQUETTES image

Yield 4

Number Of Ingredients 10

18 oz winter durum wheat macaroni
1 oz (1/4 stick) sweet butter
1/2 cup heavy cream
2 oz Gorgonzola
2 oz Fontina
2 oz Marscarpone
2 oz Parmigiano Reggiano
2 oz chopped walnuts
Salt and freshly ground pepper
Tip: Cheeses with higher fat content melt better than those that with a lower one! So combine your favorites: creamy Fontina, Gorgonzola, buffalo mozzarella, Parmigano Reggiano. Our Mini Cocotte offers the perfect portion of this rich but oh so delicious favorite!

Steps:

1. Preheat the oven to 430°F. Lightly butter 4 mini cocottes. 2. Plunge the macaroni a good minute in boiling salted water. They should not be cooked through. Pass the pasta under cold running water to stop them cooking. Add several drops of canola or simple vegetable oil to keep it from sticking together. 3. Melt the butter in a small pan over a low flame. Add the cream, the Gorgonzola, the Fontina, the Marscarpone and the Parmigiano Reggiano (reserving 4 tablespoons for the top). Stir the cheese until all are well melted. Add salt and freshly ground pepper to taste. Add the chopped walnuts. 4. Add the cooked pasta to the sauce and divide into 4 mini-cocottes. Sprinkle the rest of the Parmigiano Reggiano over each cocotte. Bake for 10 to 15 minutes or until the tops are golden brown and crusty looking. On taking them out of the oven, let them rest for 5 minutes before serving.