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The Castello Bergkäse is a little dry, a little smoky, but very smooth. Brittany Everett knew it wanted to be melted.
By Brittany Everett
Paired with Lost Abbey’s Lost & Found Ale, this was a definite win. The beer is malty and a bit sweet from the raisins it’s brewed with, which worked well with the caramelized onions and the smokiness of the cheese.
- olive oil
- 2 medium yellow onions, diced
- kosher salt
- granulated sugar
- 1 pound rigatoni (or pasta of your choice), cooked and drained
- 4 tablespoons butter, plus extra for the baking dish
- 4 tablespoons all purpose flour
- 4 cups milk, warmed
- pinch freshly grated nutmeg
- ½ teaspoon smoked paprika
- freshly ground black pepper
- 4 cups freshly shredded cheese, ½ cup reserved for topping
- 2 tablespoons melted butter
- ½ cup panko breadcrumbs
- ¼ cup chopped parsley
- heat a large pan over medium-low heat with enough olive oil to coat the pan.
- Add the onions and a pinch each of salt and sugar.
- Cook, stirring occasionally, until the onions are an even golden brown, about 45 minutes. Set aside.
- Preheat oven to 400 degrees F and butter a casserole dish (~8x12).
- In a large pot, melt 4 tablespoons butter over medium heat.
- Whisk in the flour and keep whisking for 2 minutes to cook out the raw flour taste.
- Slowly whisk in the heated milk in a few batches, letting each addition get thoroughly combined before adding the next.
- Add the nutmeg, paprika, 1 teaspoon kosher salt, and pepper to taste. Raise the heat, bring the mixture to a simmer and cook for several minutes until thickened slightly.
- Off the heat, add 3½ cups of cheese to the sauce and stir to combine. Taste and adjust seasonings if necessary. Stir in the caramelized onions and cooked pasta.
- Pour the pasta mixture into the prepared casserole dish.
- In a small bowl combine the melted butter, breadcrumbs and parsley.
- Sprinkle the pasta with the reserved cheese, then the breadcrumb mixture.
- Bake until the top is nicely browned, about 25 minutes.