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. —Bruce Weinstein and Mark Scarbrough
Fine Cooking Make it Tonight by the Editors and Contributors of Fine Cooking
|Kosher salt||4 ounces grated Gruyre|
|12 ounces dried spiral pasta, such as cavatappi, rotini, or double elbows||1 tablespoon Dijon mustard|
|3 tablespoons unsalted butter||1 tablespoon Worcestershire sauce|
|3 tablespoons unbleached all-purpose flour||1/2 teaspoon dried thyme|
|2 cups low-fat (2%) milk||Freshly ground black pepper|
|1 1/4 cups grated Emmentaler||3 ounces finely grated Parmigiano-Reggiano|
Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to the 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.
Position a rack about 4 inches from the broiler and heat the broiler on high. Broil the pasta until the top is browned, 3 to 4 minutes, and serve.
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