Ingredients

2 (3 1/2- to 4-lb) chickens

10 cups cold water

1 celery rib, quartered

1 carrot, quartered

1 medium onion, quartered

1 large garlic clove, smashed

2 fresh thyme sprigs

1 teaspoon salt

1/4 teaspoon whole black peppercorns

For cheese sauce and casserole

• 1 stick (1/2 cup) unsalted butter plus additional for greasing gratin dishes
• 1 garlic clove, minced
• 1/2 cup all-purpose flour
• 3 cups whole milk
• 1 cup crème fraîche (8 oz)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne
• 1 lb Gruyère, coarsely grated (6 cups)
• 1 oz Parmigiano-Reggiano, finely grated with a rasp (1 1/4 cups)
• 1 lb penne rigate or other short tubular pasta
• 6 cups fine fresh bread crumbs (from 14 slices firm white sandwich bread)

• Special equipment: 2 (2 1/2- to 3-qt) shallow gratin dishes (13 by 9 inches)

Description

Think Macaroni And Cheese — Only Ten Times Better. This Sophisticated Version Combines The Nuttiness Of Gruyère With The Intense Flavor Of...

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