Mac 'N Cheese In Mini Coquettes

• 18 oz winter durum wheat macaroni
• 1 oz (1/4 stick) sweet butter
• 1/2 cup heavy cream
• 2 oz Gorgonzola
• 2 oz Fontina
• 2 oz Marscarpone
• 2 oz Parmigiano Reggiano
• 2 oz chopped walnuts
• Salt and freshly ground pepper
• Tip: Cheeses with higher fat content melt better than those that with a lower one! So combine your favorites: creamy Fontina, Gorgonzola, buffalo mozzarella, Parmigano Reggiano. Our Mini Cocotte offers the perfect portion of this rich but oh so delicious favorite!

1. 1.treheat the oven to 430u0b0F. Lightly butter 4 mini cocottes.
2. 2.tlunge the macaroni a good minute in boiling salted water. They should not
3. be cooked through. Pass the pasta under cold running water to stop them
4. cooking. Add several drops of canola or simple vegetable oil to keep it from
5. sticking together.
6. 3.telt the butter in a small pan over a low flame. Add the cream, the Gorgonzola,
7. the Fontina, the Marscarpone and the Parmigiano Reggiano (reserving 4
8. tablespoons for the top). Stir the cheese until all are well melted. Add salt and
9. freshly ground pepper to taste. Add the chopped walnuts.
10. 4.tdd the cooked pasta to the sauce and divide into 4 mini-cocottes. Sprinkle the
11. rest of the Parmigiano Reggiano over each cocotte. Bake for 10 to 15 minutes
12. or until the tops are golden brown and crusty looking. On taking them out of the
13. oven, let them rest for 5 minutes before serving.

durum wheat macaroni, sweet butter, heavy cream, gorgonzola, walnuts, salt, lower

Taken from www.epicurious.com/recipes/member/views/mac-n-cheese-in-mini-coquettes-50118146 (may not work)