I have recently discovered Lumaconi pasta which is a type of pasta that looks like giant snails. These are so large they can be stuffed with fillings like the usual large shell shaped pasta. But in this recipe the Lumaconi just fill up with the fabulous cheese sauce and become vessels of cheesy goodness! The crispy onions add a crunchy texture and a savory onion burst of flavor.
6 tablespoons unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Jeff's select Gouda cheese or Beemster Classic Gouda or 2 SISTERS ISABELLA GOUDA (about 8 ounces) *
1/2,cup grated Pecorino Romano cheese
1 pound Lumaconi pasta
3/4 cup prepared crispy onions
Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside
1. Warm the milk in a medium saucepan over medium heat. Melt the 6 tablespoons butter in a high-sided large skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
2. While stirring, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, stirring constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
3. Remove the pan from the heat. Stir in nutmeg, black pepper, cheddar cheese, gouda and Pecorino Romano); set the cheese sauce aside.
4. Cover a large pot of salted water, and bring to a boil. Cook the lumaconi until the pasta is cooked.. Transfer the Lunaconi to a colander, and drain very well. Put the drained pasta into a large bowl add the cheese sauce and stir gently until the pasta is well coated.
5. Pour the mixture into the prepared dish. Bake until golden brown, about 30 minutes. Add Crispy Onions and bake 10 more minutes Let rest to 5 minutes and serve.
* a nice cave aged Gouda has no real substitute but if you have to, make it a good one!