Artisanal Macaroni and Cheese

I found this recipe on the back of a paper napkin ring when I ate at Brasserie Artisanal Wine Bar in Downtown Bellevue...

Ingredients:
5 1/2 Tbs. Butter
3/4 cup Panko Bread Crumbs
1/2 cup Parmigiano-Reggiano Cheese, grated
1/4 cup + 2 Tbs. All Purpose Flour
3 1/2 cups Whole Milk
1 1/2 cups each of Gruyere, Comte and Fontina Cheeses, grated
3/4 lb. Dry Penne Pasta

Directions:
1) Preheat oven to 350-degrees F. Pour 8 cups of water into a 3-quart pot and bring to a boil over high heat.
2) In a small sauce pan, melt 2-1/2 tablespoons of the butter over low heat. Add the bread crumbs and 1/4 cup of the Parmigiano-Reggiano cheese; toss well and set aside.
3) Put the remaining 3 tablespoons butter in a 2-quart, heavy-bottomed saucepan and melt it over low heat. Add the flour and cook for 5 minutes, whisking constantly, but not letting the flour brown. Pour in the milk and cook for 5 minutes, whisking or stirring with a wooden spoon. Add the Gruyere, 1 cup Comte, 1 cup Fontina, and the rest of the Parmigiano-Reggiano, and continue to whisk until the cheese is melted and well incorporated. Remove the pot from heat and pour the cheese sauce into a large bowl.
4) Add 1 tablespoon of salt and the penne to the boiling water and cook until al dente (approx. 8 minutes). Drain the pasta in a colander and add it to the bowl with the cheese sauce. Add salt and pepper to taste. Mix well with a wooden spoon.
5) Pour the macaroni mixture into a 10" x 12" baking dish. Top with 1/2 cup of Fontina and 1/2 cup of Comte. Sprinkle the bread crumb mixture evenly over the top of the macaroni and cheese.
6) Bake until golden brown and bubbly (approx. 30 minutes). Serve hot.

Tips:
Use real bread crumbs (chopped in a food processor) rather than Panko crumbs to add texture.
To add a little kick, add some Cayenne Pepper to the cheese and macaroni mixture.
I also added extra grated parmesan on top of the bread crumbs before baking.

Chipotle Sweet Potatoes

Ingredients

• 3 large sweet potatoes (about 2-1/2 pounds), peeled and cut into 1/2-inch cubes
• 1 cup balsamic vinaigrette, divided
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup minced fresh cilantro
• 3 tablespoons honey
• 2 chipotle peppers in adobo sauce, minced

Directions

• Place sweet potatoes in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with 1/2 cup vinaigrette and sprinkle with salt and pepper; toss to coat. Bake at 400° for 25-30 minutes or until tender, stirring once. Cool slightly; transfer to a large bowl.
• In a small bowl, whisk the remaining vinaigrette with the cilantro, honey and chipotle peppers. Pour over potatoes and gently stir to coat. Yield: 8 servings.

Nutrition Facts: 3/4 cup equals 168 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 357 mg sodium, 30 g carbohydrate, 3 g fiber, 1 g protein. Diabetic Exchanges: 2 starch, 1 fat.