Extreme Cheese Penne

This rich dish is immoderate comfort food at it's very best and is guaranteed to warm up the family in the cold months to come. Ask my stepson, Douglas, who considers it the ultimate mac and cheese – the cheesier the better! (Feel free to experiment with different cheeses: Edam, Asiago, Manchego, Stilton, fontina or pecorino.

Makes 6 servings

extreme cheese penne

  • 2 3/4 tsp sea salt

  • 1 lb penne

  • 6 cups (milk

  • 1/2 cup butter

  • 1/2 cup all-purpose flour

  • 2 1/2 tsp Dijon mustard

  • 1/4 tsp freshly grated nutmeg

  • 1/4 tsp freshly ground pepper

  • 1 1/2 cups shredded aged cheddar cheese

  • 1 cup shredded Swiss or Gruyère cheese

  • 1/2 cup (crumbled Cambozola or chèvre

  • 1/3 cup grated Parmesan cheese

Preheat the oven to 350°F

Meanwhile, in a large pot, bring 4 quarts (4 L) water to a boil; add 2 tsp of the salt. Add the penne and stir a few times until it comes to the boil. Cook until al dente, 8 to 10 minutes. (It should still have a little resistance when you bite into it.)

In a saucepan, heat the milk over medium-low heat just until warm (do not let come to a boil). In another saucepan, melt the butter; whisk in the flour and let the mixture bubble for a few minutes. Pour in the warm milk, whisking, and cook until the sauce starts to thicken. Add the mustard, nutmeg, remaining salt and pepper; simmer for 3 to 4 minutes. Remove from heat. Stir in the cheddar, Swiss and Cambozola cheeses. Taste and adjust seasoning.

Pour into a 13- x 9-inch baking dish. Sprinkle with the Parmesan cheese and bake until golden and bubbling, 30 to 40 minutes. Let stand for 5 minutes before serving.

pastadanielle acken