Macarrones con queso al estilo italiano

Ingredientes

• 1 lb. mezze pasta
• 8 oz. Fontina Val d’Aosta, coarsely grated
• 10 oz. Caciocavallo, coarsely grated
• 8 oz. Taleggio, rind removed and cut into small pieces
• 1 cup finely grated Parmigiano, plus more for the top
• 4 slices prosciutto cotto, roughly chopped
• 5-6 tbsp. unsalted butter
• 1 small shallot, finely chopped
• 1/4 cup all-purpose flour
• 5-6 cups whole milk
• sea salt
• freshly ground black pepper
• 1 square rosemary and olive oil focaccia
• 3 tbsp. unsalted butter
• 1/2 cup finely grated Parmigiano
• 1/2 tsp. freshly gound black pepper

Preparación

1. 1

   Heat the oven to 425°F. Butter a medium baking dish and set aside.

2. 2

   Make the focaccia topping. Tear the focaccia into pieces and pulse in a food processor to form coarse crumbs, keeping plenty of texture.

3. 3

   Toss the crumbs with the melted butter, Parmigiano, and black pepper until evenly coated. Set aside.

4. 4

   Bring a large pot of well-salted water to a boil.

5. 5

   Add the mezze pasta and cook it only about three-quarters of the way through. It should be very, very al dente when you drain it. The pasta will continue to cook and absorb the béchamel in the oven, so you want it to have plenty of structure. Drain and set aside.

6. 6

   Meanwhile, make the béchamel. Melt 5 tablespoons of butter in a large Dutch oven over medium-low heat.

7. 7

   Add the finely chopped shallot and cook gently until completely softened but not browned.

8. 8

   Sprinkle in the flour and cook, stirring, for a minute or two to remove the raw flour taste.

9. 9

   Slowly pour in 5 cups of the whole milk, whisking as you go to keep the sauce smooth. Season with sea salt and freshly ground black pepper.

10. 10

    Continue cooking gently, stirring often, until the béchamel begins to thicken.

11. 11

    Keep it relatively loose and creamy—you want plenty of sauce because the pasta will continue absorbing it as it bakes. Add more milk as needed, up to the remaining cup.

12. 12

    Lower the heat and gradually add the Fontina Val d’Aosta, Caciocavallo, Taleggio, and Parmigiano, stirring until the cheeses are completely melted and the sauce is smooth and luscious.

13. 13

    Remove the cheese béchamel from the heat. Add the very al dente pasta directly to the sauce and toss until every piece is thoroughly coated.

14. 14

    The mixture should look generously sauced—almost a little too saucy. Fold in the roughly chopped prosciutto cotto, distributing it evenly throughout.

15. 15

    Transfer everything to the prepared medium buttered baking dish.

16. 16

    Scatter the focaccia crumbs generously over the surface and finish with a little more grated Parmigiano.

17. 17

    Bake at 425°F for about 25 minutes, until the cheese sauce is bubbling around the edges and the focaccia topping is crisp and deeply golden.

18. 18

    Let rest for about 5 minutes before serving. The pasta underneath should remain incredibly creamy and luscious, with that light, crunchy focaccia crust over the top.