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.

　　

Ingredients

4 to 6 servings

　　Vegetable oil cooking spray

　　

Sauce

4 tablespoons (1/2 stick) unsalted butter

　　1/4 cup all-purpose flour

　　2 cups warm milk

　　Salt and freshly ground black pepper

　　

Farro

6 cups (1 1/2 quarts) low-sodium chicken broth

　　2 cups farro, rinsed and drained

　　2 tablespoons olive oil, plus more for drizzling

　　2 cups assorted mushrooms (such as button, cremini, or portobello), cleaned and sliced

　　Salt and freshly ground black pepper

　　3/4 cup halved cherry or grape tomatoes

　　2 1/2 cups freshly grated Parmesan cheese

　　1 cup (4 ounces) grated Gruyère cheese

　　1/2 cup (about 1 ounce) grated Fontina cheese

　　1 teaspoon chopped fresh thyme leaves

　　1/2 cup plain dried bread crumbs

　　

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.

　　Giada at Home by Giada De Laurentiis. Copyright © 2010 by Giada De Laurentiis. Published by the Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.