We think of mac and cheese as a true-blue American invention, but this homey dish, made with nutty farro, is actually very traditional. Farro is one of the first cultivated grains and was ground to make bread, cereals, and pasta in ancient Italy. It’s becoming more popular in this country, but you still may need to visit an Italian specialty store to find it. Use it in salads, pilafs, and soups as you would use barley, which is also a good substitute for farro.
Recipe information
Yield
4 to 6 servings
Ingredients
Sauce
Farro
Preparation
Step 1
Preheat the oven to 400°F. Spray a 9 x 13-inch baking dish with cooking spray.
Step 2
For the sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Gradually add the warm milk, whisking constantly to prevent lumps. Simmer over medium heat, whisking constantly, until the sauce is thick and smooth, about 8 minutes (do not allow the mixture to boil). Remove from the heat and season with salt and pepper.
Step 3
For the farro: In an 8-quart stockpot, bring the chicken broth to a boil over medium-high heat. Add the farro, lower the heat, and simmer, stirring occasionally, until tender, about 25 minutes. Drain if necessary.
Step 4
In a large skillet, heat the oil over medium-high heat. Add the mushrooms and season with salt and pepper. Cook the mushrooms, stirring occasionally, for 8 minutes or until tender. Add the tomatoes to the pan and cook for 2 to 3 minutes, until tender.
Step 5
In a large bowl, combine the Parmesan cheese, Gruyère cheese, Fontina cheese, and thyme. Remove 1/2 cup of the mixture and set aside. Add the cooked farro, sauce, and mushroom mixture to the cheeses. Stir until combined. Season with salt and pepper. Pour the mixture into the prepared baking dish and sprinkle with the 1/2 cup reserved cheese mixture. Sprinkle the top with bread crumbs and drizzle with olive oil.
Step 6
Bake until the top is golden brown and forms a crust, 25 to 30 minutes. Remove from the oven and let stand for 5 minutes before serving.
