Directions
- Preheat your grill to 350°F.
- Cook pasta in a large pot of boiling salted water (open flame broiler). Cook to al dente (6-8 mins). Strain and rinse with cool water, set aside.
- Melt 2 Tbsp butter in skillet and add panko. Stir until bread crumbs have browned, transfer to a small bowl and add the parmesan, thyme leaves, and ¼ tsp salt.
- Bring milk to a bare simmer in small saucepan — keep warm.
- Melt 2 Tbsp butter in medium saucepan. Add onion and garlic. Stir until onions begin to soften and are fragrant. Sprinkle flour over them and continue cooking, stirring constantly.
- Once the mixture begins to stick to the bottom of the saucepan (about 1 min), start slowly adding in the warmed milk. Whisk to combine after each addition.
- Bring sauce to a boil once combined, then reduce the heat to a simmer. Stir until the sauce has thickened and doesn't feel/look grainy (6-8 minutes).
- Add fontina, cheddar, Gruyere, cayenne and red pepper flakes (to taste), mustard powder, and 1/2 tsp salt.
- Remove from heat and mix in pasta.
- Transfer mixture to a 2-quart baking dish.
- Top with panko, parmesan mixture.
- Bake 8-10 minutes — until sauce is bubbling around the edges. Let cool in pan for 15 minutes before serving.
- ENJOY!
