Who says you can’t have indulgent comfort food on a weeknight? Be sure to use a broiler-safe skillet, such as a cast-iron one.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to package directions until just tender. Drain well and set aside.
Meanwhile, melt the butter in a 12-inch ovenproof skillet (preferably cast iron) over medium heat. Whisk in the flour and continue whisking until well combined, about 15 seconds. Whisk in the milk and continue to cook, whisking constantly, until the mixture thickens, 1 to 2 minutes.
Add the Emmentaler, Gruyère, mustard, Worcestershire sauce, and thyme and whisk until the cheese is melted and the mixture is smooth, 2 minutes. Stir in the pasta to coat with the sauce. Off the heat, season to taste with salt and pepper. Sprinkle the Parmigiano-Reggiano evenly over the pasta.
Broil until the top is browned, 3 to 4 minutes, and serve.
To get your veggies in, serve with sweet, salty, and tangy Balsamic-Bacon Vinaigrette Sauce over steamed broccoli, Brussels sprouts, or broccolini.
Made this recipe gluten free with brown rice noodles. Added steamed cauliflower as a vegetable filler. Am a Vermonter so replaced cheese with extra sharp Vermont cheddar cheese. Used fresh thyme, Dijon mustard, 1 grated garlic clove,a little chopped rosemary and ground pepper as seasoning. (Skipped the Worcestershire sauce because I did not have any). Still grated a nice layer of Parmigiano-reggiano cheese on top before placing under broiler. It is super yummy. Comfort food for sure. I am ready for hibernation!! Trying not to eat entire pan myself!
The flavor of this dish seemed off. I think it was the use of emmentaler cheese, which has a very swiss flavor. Not really what I was expecting for a mac and cheese dish. It was however very easy to make and had a great consistency.
I followed the recipe exactly the first time I made it and everyone agreed that the dried thyme was overpowering. I cut it in half a week later and it was better. If you use a 1/2 tsp. of *fresh* thyme it is perfect.
Very good, and easy to do. I used skim milk, and didn't bother to broil, but otherwise followed the instructions. Creamy texture with the called for cheeses, and I loved the extra flavours from the mustard and Worcestershire sauce. Yummy for lunch the next day too.
Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?