Name: Three-Cheese Pasta Gratin with Almond Crust
Yield: Makes 8 servings
Ingredients: 3 tablespoons butter; 1 garlic clove, pressed; 3 tablespoons all purpose flour; 4 cups hot whole milk; 10 ounces extra-sharp cheddar cheese, grated (about 3 cups); 8 ounces hot pepper Monterey Jack cheese, grated (about 2 1/2 cups); 1 2/3 cups lightly packed grated Parmesan cheese; 1 teaspoon hot pepper sauce; 1/2 cup whole almonds; 1/4 cup fine dry breadcrumbs; 1 pound short tube-shaped pasta (such as cavatapi or macaroni)

Three-Cheese Pasta Gratin with Almond CrustRichard Eskite

Even lean, mean depression-era macaroni and cheese was comforting, a tribute to the twin powers of carbohydrates and melted cheese, which are just as irresistible now as they were then. Some fans love the crunchy crust while others crave the creamy center. This lush and ultra-tangy millennium mac and cheese aims to please adherents of both schools of thought.

Recipe notes

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