Maccheroni al Forno (Baked Macaroni & Cheese)

Maccheroni al Forno (Baked Macaroni & Cheese)
Recipe type: entrees
  • 6 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 4 cups milk
  • 1½ teaspoons dry mustard
  • ⅛ teaspoon cayenne
  • ⅛ teaspoon salt
  • 1 pound cavatappi or rotini pasta
  • ¼ pound shredded provolone cheese (about 1 cup)
  • ¼ pound grated Asiago cheese (about 1 cup)
  • ¼ pound shredded mozzarella (about 1 cup)
  • ½ cup grated Parmesan
  • 1 cup fresh bread crumbs
  • 1 tablespoon dried oregano
  1. Make the bechamel sauce.
  2. In a heavy saucepan melt the butter over medium heat.
  3. Add the flour and cook, whisking, for 3 minutes.
  4. Add the milk in a steady stream, whisking steadily, and bring the sauce to a boil.
  5. Add the mustard, cayenne, and salt and whisk to combine.
  6. Whisking the sauce, simmer until it thickens, about 2 minutes. Set aside.
  7. Cook the pasta in plenty of boiling salted water.
  8. When it is al dente, drain it well.
  9. Set aside.
  10. Butter a 4-quart baking pan.
  11. In a large mixing bowl, stir and combine the béchamel sauce, the pasta, provolone, asiago and mozzarella.
  12. Transfer the mixture to the buttered baking pan.
  13. Smooth off the top.
  14. In a small mixing bowl, combine the Parmesan, bread crumbs and oregano.
  15. Sprinkle this mixture evenly over the pasta.
  16. Bake for 25-30 minutes, or until golden and bubbling.