Mac 'N Cheese In Mini Coquettes

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   ["1. Preheat the oven to 430u00b0F. Lightly butter 4 mini cocottes.", "2. Plunge the macaroni a good minute in boiling salted water. They should not", "be cooked through. Pass the pasta under cold running water to stop them", "cooking. Add several drops of canola or simple vegetable oil to keep it from", "sticking together.", "3. Melt the butter in a small pan over a low flame. Add the cream, the Gorgonzola,", "the Fontina, the Marscarpone and the Parmigiano Reggiano (reserving 4", "tablespoons for the top). Stir the cheese until all are well melted. Add salt and", "freshly ground pepper to taste. Add the chopped walnuts.", "4. Add the cooked pasta to the sauce and divide into 4 mini-cocottes. Sprinkle the", "rest of the Parmigiano Reggiano over each cocotte. Bake for 10 to 15 minutes", "or until the tops are golden brown and crusty looking. On taking them out of the", "oven, let them rest for 5 minutes before serving."]

* Per serving · 4 servings · Values may vary.