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Ingredients

  • 8 ounces fusilli or other short pasta
  • 4 tablespoons unsalted butter plus more for the baking dish
  • 1/4 cup all-purpose flour
  • 2 cups whole milk heated
  • 1 teaspoon salt
  • Pinch of freshly grated nutmeg
  • 2 cups shredded white cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded fontina cheese
  • 1 cup tomatoes chopped
  • 1/2 cup fresh mozzarella torn
  • 1/4 cup toasted panko breadcrumbs
  • 1/4 cup basil chopped

Instructions

  1. Preheat the oven to 375 degrees F. Bring a pot of salted water to a boil; add the pasta and cook until al dente. Drain the pasta.

  2. Melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly for about 2 minutes, then slowly whisk in the milk. Add the salt and nutmeg and simmer, whisking occasionally, until thick, about 8-10 minutes.

  3.  Stir in 1 1/2 cups cheddar, ¾ cup Gruyere and ¾ cup Fontina until melted. Add the pasta, half of tomatoes and half of fresh mozzarella and stir until incorporated with cheese sauce. 

  4. Add the pasta mixture to a buttered 2-quart baking dish and top with the remaining gruyere, fontina, tomatoes and fresh mozzarella. Sprinkle with the toasted panko breadcrumbs and bake for about 20 minutes.

  5. After baking, top with ¼ cup chopped basil.