For an even tastier version of our favorite macaroni and cheese, use Asiago cheese.

Servings: 6 to 8
Preparation: 20 minutes
Preparation: 30 minutes
Rest time: 10 minutes

Ingredients

  • 340 g (12 oz) fresh Asiago PDO
  • 115 g (4 oz) Asiago Vecchio PDO
  • 225 g (8 oz) pasta
  • 35g (3 tbsp) unsalted butter
  • 20 g (3 tablespoons) flour
  • 710 ml (3 cups or 24 oz) whole milk
  • 70 g (2.5 oz or 1/2 cup) finely chopped yellow onion
  • 2 g (1/2 tsp) ground nutmeg
  • 2 g (1/4 tsp) salt
  • 2 g (1/2 tsp) ground black pepper

Garnish

  • 35g (3 tbsp) unsalted butter
  • 60 g (1 cup) panko breadcrumbs

Training

  1. Preheat oven to 180°C (350°F).
  2. Grate fresh Asiago and Asiago Vecchio. Mix in a medium bowl and set aside.
  3. In a large pot of boiling salted water, cook pasta according to package directions until al dente.
  4. Meanwhile, prepare the sauce in a large saucepan. Melt butter over medium heat. Add flour and stir frequently, about 5 minutes, until texture is light and lump-free. Add milk, onion, nutmeg, salt and pepper. Simmer over low heat for 8 minutes, stirring occasionally.
  5. Add 3/4 cheese mixture, salt and pepper. Stir the pasta into the mixture and pour into a 2-liter saucepan, sprinkle with cheese.
  6. Filling: Melt 35g (3 tbsp) butter in a small saucepan. Add breadcrumbs and stir. Add breadcrumbs to pasta.
  7. Bake for 30 to 35 minutes or until the top is golden and the sides are bubbling. Remove from oven and let stand 10 minutes before serving.