Annie Gunn's Fonduta Mac 'n' Cheese
Let the wind howl and the temperature drop; Old Man Winter's got nothin' on Annie Gunn's Fonduta Mac 'n' Cheese. Chef Lou Rook ups the ante on this comforting classic with nutty Fontina and crisp Riesling, then piles on the richness with lobster and cream. You may not come up for air till spring. - Katie O'Connor
For the Mac 'n' Cheese
2 cups fonduta cream (recipe follows)
½ lb. macaroni, penne or bow tie pasta
¼ cup Riesling
½ cup heavy cream
12 oz. lobster meat
2 Tbsp. unsalted butter
½ cup minced white onion
4 Tbsp. (½ stick) butter
½ cup all-purpose flour
1 cup Riesling
½ cup 40 percent whipping cream
1½ cups whole milk
¾ lb. Fontina Val d'Aosta (or any Fontina or Gruyère cheese), grated
Pinch mace or fresh nutmeg
Salt and pepper to taste
• Prepare the fonduta cream.
• Cook the pasta according to the package directions.
• In a 2-quart sauce pot, combine 2 cups fonduta cream, the Riesling and the heavy cream and bring to a simmer over medium-low heat (be careful to not scorch).
• Add the lobster meat and simmer for 1 minute or until the lobster is heated through; remove from the heat. Swirl in the butter and adjust the seasoning, if necessary. Stir in the cooked pasta.
• Transfer the warm ingredients to a casserole dish.
• Top with the bread crumbs and broil until browned.
For the Fonduta Cream
• Sauté the onion in the butter until softened.
• Stir in the flour and cook over low heat for 5 minutes.
• Add Riesling and whisk to combine. Add the whipping cream and whole milk and bring to a simmer.
• Add the cheese, whisking until melted.
• Season to taste with mace or nutmeg, salt and pepper.