Three Cheese Brami Maccheroni al Forno with Garlic Pangrattato

🕒 Prep & Cook Time: 35 min | Serves: 4-6

Ingredients

For the Pangrattato (Garlic Breadcrumb Topping):

• 1 tbsp olive oil
  

• ½ cup Panko breadcrumbs (or Italian-style breadcrumbs)
  

• 1 clove garlic, finely grated or minced
  

For the Pasta & Sauce:

• 8 tbsp unsalted butter
  

• ½ cup all-purpose flour
  

• 4 cups whole milk
  

• 2 cups grated Fontina (or Italian-style Gruyère)
  

• 2 cups grated aged Provolone (or sharp Italian-style cheese)
  

• 1 cup grated Parmigiano Reggiano
  

• Kosher salt & freshly ground black pepper, to taste
  

• 1 box Brami Curly Mac (or other short pasta)
  

Instructions

1. Make the Pangrattato: In a small skillet over medium heat, warm the olive oil. Add breadcrumbs and garlic, stirring frequently until the mixture is deeply golden and fragrant, about 3-4 minutes. Remove from heat and set aside.
   

2. Cook Brami Curly Mac according to package instructions. Drain and set aside.
   

3. Prepare the Cheese Sauce (Besciamella base): In a large pot over medium-low heat, melt butter. Add flour and whisk for 5-6 minutes, until the mixture is slightly golden and smells nutty. Gradually whisk in milk, increase heat to medium-high, and bring to a gentle boil, whisking constantly until the sauce thickens, about 5-6 minutes.
   

4. Incorporate the Cheese: Remove from heat and stir in Fontina, Provolone, and Parmigiano Reggiano. Mix until fully melted and smooth. Season to taste with salt and pepper.
   

5. Assemble & Serve: Stir cooked pasta into the cheese sauce until evenly coated. Transfer to a serving dish or serve straight from the pot. Sprinkle generously with garlic pangrattato and a bit of extra Parmigiano if desired.