Crispy Torchio with Gruyère, Gouda, and Fontina
The ultimate melty, gooey, crispy baked mac and cheese recipe.
- Serves
serves 10
- Time
1 hour 40 minutes
This over-the-top baked mac and cheese recipe comes to us from Armen Ayvazyan, the executive chef at Nancy Silverton’s now-closed Hollywood steakhouse, The Barish. One of the standout dishes on the restaurant’s pasta al forno menu, the popular casserole is finished with a flourish of grated Parmigiano-Reggiano and a quick blast in a hot, wood-fired oven which results in a satisfyingly crispy crust. We find the recipe works just fine in an ordinary home oven or broiler. Serve the baked pasta as is, or customize the recipe by folding in a few ounces of your favorite protein before baking—Silverton suggests lobster meat or prosciutto.
Featured in “Don’t Skip the Crispy Carbs at Nancy Silverton’s Wood-Fired Hollywood Steakhouse,” by Kat Craddock.
Ingredients
- 8 cups whole milk
- ½ medium yellow onion, peeled
- 1 tbsp. freshly ground black pepper
- ¼ tsp. freshly grated nutmeg
- 3 whole cloves
- 7 tbsp. unsalted butter
- ¾ cups all-purpose flour
- 12 oz. fontina, finely grated
- 8 oz. young gouda, finely grated
- 6 oz. Gruyère, finely grated
- Kosher salt
- 2¼ lb. dried torchio pasta
- 2 tbsp. extra-virgin olive oil
- 2 oz. Parmigiano-Reggiano, finely grated
Instructions
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