16 oz Creamette®® Large Elbow Macaroni
3 Tbsps butter
1 each onion, finely chopped
2 each garlic cloves, minced
1 Tbsp fresh thyme, finely chopped
3 Tbsps all purpose flour
2 1/2 cups milk
1/2 cup 35% heavy cream
1/4 tsp salt
1/4 tsp ground black pepper, divided
1/4 tsp ground nutmeg
2 cups shredded fontina cheese
1 cup shredded Provolone cheese
1 cup freshly grated Parmesan cheese, divided
1/2 cup panko bread crumbs
2 Tbsps parsley, finely chopped

Cooking Directions:

  1. Preheat broiler. Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.


  2. Melt butter in large ovenproof skillet set over medium heat; cook onion, garlic and thyme for about 3 minutes or until softened. Sprinkle flour over top; cook, stirring, for 2 to 3 minutes or until smooth.


  3. Slowly whisk in milk and cream; bring to boil, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, for about 10 minutes or until thickened slightly. Stir in salt, pepper and nutmeg. Remove from heat.


  4. Stir in fontina, provolone and 1/2 cup Parmesan until cheese has melted. Stir in pasta and reserved cooking liquid.


  5. Sprinkle with remaining Parmesan and bread crumbs; broil for 2 to 3 minutes or until top is golden brown. Sprinkle with parsley.


Tip: Add crispy pancetta to mac and cheese if desired.