Asiago and Havarti Macaroni and Cheese with Carrots

Asiago and Havarti cheese bring a slightly stronger flavor to the usual mac and cheese, balanced by the sweetness of tender carrots.
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For the Topping:

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  1 small garlic clove, mashed into a paste or pressed (optional)
  
  


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  3 Tbs. unsalted butter, melted
  
  


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  2 cups coarse, fresh breadcrumbs, lightly toasted
  
  


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  Kosher salt
  
  


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  2 Tbs. finely grated Parmigiano-Reggiano or pecorino (optional)
  
  

For the Macaroni:

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  4 Tbs. unsalted butter
  
  


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  1/4 cup all-purpose flour
  
  


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  3-1/2 cups whole milk
  
  


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  5 oz. fresh Asiago, finely grated
  
  


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  5 oz. Havarti, finely grated
  
  


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  1-1/2 tsp. chopped fresh marjoram
  
  


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  Kosher salt
  
  


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  1 lb. pipette pasta
  
  


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  3 cups sliced carrots (cut into 1/4-inch-thick half moons), steamed until just tender
  
  

Make the Topping:

If using the garlic, stir it into the butter. Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. Add a pinch of salt and the Parmigiano-Reggiano or pecorino (if using). With your hands, toss well to combine. Set aside.

Make the Macaroni:

Position a rack in the center of the oven and heat the oven to 350°F.

Melt the butter in a heavy-duty 3- to 4-quart saucepan. Whisk in the flour and continue to whisk over low heat for 3 minutes—the butter and flour should gently bubble and froth without coloring. Slowly add the milk, while whisking constantly. Be sure to whisk around the edges of the pan to get all the lumps. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes.

Turn off the heat and gently whisk in the Asiago, Havarti, and marjoram. Season to taste with salt. Keep warm.

Bring a large pot of well-salted water to a boil over high heat. Add the pipettes and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Drain well and return to the pot.

Add the cheese sauce and carrots to the pasta and gently stir to combine. Transfer the pasta mixture to a 9x13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Bake at 350°F until the top is golden, about 15 minutes. Serve immediately.

Roasted Fennel with Asiago and Thyme

Roasting fennel brings out its mellow sweetness; a sprinkling of thyme and grated Asiago dresses it up. If you double this recipe, use two baking sheets so the fennel isn’t too crowded to brown.

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  2 large fennel bulbs (about 2 lb. total)
  
  


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  2 Tbs. extra-virgin olive oil
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  1 tsp. minced fresh thyme
  
  


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  1/3 cup packed grated Asiago cheese
  
  

Position a rack in the top third of the oven, put a large heavy-duty rimmed baking sheet on the rack, and heat the oven to 500°F.

Trim the fennel, quarter each bulb vertically, and trim away most of the core, leaving just enough to hold the layers intact. Slice each quarter into 4 wedges.

In a medium bowl, toss the fennel with the olive oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Remove the baking sheet from the oven and quickly spread the fennel on the sheet, with the largest pieces toward the edges of the pan. Roast until the fennel pieces are almost tender and the bottoms are lightly browned, about 18 minutes.

Flip the fennel, sprinkle with the thyme and then the Asiago, and continue roasting until the cheese is melted and golden, 3 to 5 minutes more. With a spatula, transfer the fennel and any lacy, golden cheese bits to a serving dish.