Three-Cheese Baked Pasta with Porcini

Bake pasta shells with pancetta, porcini mushrooms and three different kinds of cheese for a delightfully earthy, gooey alternative to traditional macaroni and cheese. Best Mac and Cheese in the U.S.

Ingredients

• 1 ounce dried porcini (1 Cup)
• Boiling water
• 2 ounces sliced pancetta, cut into 1/2-inch pieces
• 5 tablespoons unsalted butter
• 4 large garlic cloves, minced
• 2 tablespoons extra-virgin olive oil
• 2 heads of radicchio (1 1/4 pounds total), each cut into 8 wedges through the core
• Salt and freshly ground pepper
• 1/4 cup all-purpose flour
• 2 teaspoons chopped fresh sage
• 2 cups milk
• 1 pound lumache pasta or medium shells
• 1 1/2 cups heavy cream
• Pinch of freshly grated nutmeg
• 1/4 pound Asiago cheese, grated (about 1 1/3 cups)
• 6 ounces Fontina cheese, grated (about 1 1/2 cups)
• 1/4 cup freshly grated Parmesan cheese

Directions

1. Warm up the oven to 350°. Buttera a 3-quart baking dish. In a heatproof of bowl, soak the porcini in boiling water until softened, about 15 minutes. Rinse the porcini to dislodge any grit, then drain and chop them. discard the soaking liquid.
2. In a bulky, deep skillet, melt 2 tablespoon of the butter in the olive oil. Add the porcini, pancetta and one-third of the fragrant, about 3 minutes. Using a slotted spoon, transfer to a plate.
3. Add the radicchio wedges to the skillet in a little overlapping layer and cook over moderately high heat until wilted and just beginning to brown, about 4 minutes. Add the remaining garlic, season with salt and pepper and cook, stirring, until the radicchio is slightly caramelized, about 5 minutes longer. stir in the porcini mixture and the sage. Transfer the mixture to a large bowl.
4. Cook the pasta in a huge pot of boiling salted water until dente. Drain very well. Meanwhile, in a medium saucepan, melt the remaining 3 tablespoon of butter. Add the flour and cook over moderately heavy heat, stirring, until foamy, about 2 minutes. Gradually whisk in the milk and bring to a boil; cook, whisking until thickened, about 4 minutes. Add the cream and nutmeg and season with salt and pepper. Transfer the sauce to the bowl with the radicchio.
5. Add the pasta to the bowl along with the Asiago and Fontina; toss well. Transfer the pasta to the prepared baking dish. Sprinkle with the Parmesan cheese. Bake for 20 minutes, or until heated through.
6. Preheat the broiler. Boil the pasta for 2 minutes, until the top is golden and building. Let stand for 10 minutes; serve.