Ingredients
salt,for the pasta water
¾lbpasta,such as elbows or cavatappi
⅓cupfresh basil leaves,packed
2cupsheavy cream
½cupwhole milk
4ozcream cheese,softened at room temperature and cut into chunks
1cupfontina,grated
¾cupsharp cheddar,grated
½cupparmesan,grated
1jarartichoke hearts,marinated, drained and cut into bite size pieces
pinchcayenne pepper
Preparation
Bring a large pot of salted water to a boil. Add the pasta and cook for 6 to 8 minutes or until al dente. Drain the pasta in a colander and reserve the pot.
Combine basil, heavy cream, milk, and cream cheese in the blender. Puree until smooth. Return the pot used to boil the pasta to the stove, and set it over medium heat. Add the basil cream to the pot, and bring it to a low simmer.
Add the Fontina, cheddar, Parmesan, and cayenne pepper to the basil cream sauce, stirring until melted. Stir in the cooked pasta and artichokes. Continue to cook and stir until the mixture is heated all the way through.
Serve the mac and cheese. Transfer the pasta to bowls and sprinkle with the toasted breadcrumbs.
