Ingredients:
5 tablespoons unsalted butter
1/2 cup fresh breadcrumbs
1 lb ziti pasta
1/2 cup diced Fontina cheese
1/2 cup diced fresh mozzarella cheese
1/2 cup diced asiago cheese
1/2 cup freshly grated parmigiano-reggiano cheese
1/4 teaspoon freshly grated nutmeg
fine sea salt
1/2 cup heavy cream
Directions:
To”toast” the bread crumbs heat 1 tablespoon of the butter in a small saute pan, add the bread crumbs, and cook them until golden brown.
Transfer the crumbs to a small bowl and set side.
Cook the ziti according to the directions.
Be sure not to over cook.
Drain and return to the pasta pot.
Over low heat, stir the ziti with the remaining 4 tablespoons butter until it is well coated.
Scatter the Fontina, mozzarella, and Asiago cheeses over the top and let them remain on top for 1 to 2 minutes to warm over low heat.
Stir vigorously with a wooden spoon to melt the cheeses, then stir in the Parmigiano, nutmeg, salt, and heavy cream until well mixed.
Transfer the macaroni and cheese to a serving plat-ter.
Sprinkle the toasted bread crumbs over the top and serve immediately.
Servings: 4-6
Time preparation: 30 min.
Time total: 60 min.