Preparation

Grate a generous cup of cheddar, Parmigiano Reggiano, fontina, and gruyere cheeses. Sprinkle a large portion of the grated Parmigiano Reggiano in a nonstick or cast-iron skillet and place over medium heat; cook until cheese melts and becomes crispy; remove from skillet and reserve. (If you like lots of crispy Parm on your “Mac n’ Cheese”, make more).

Add the unsalted butter to a large pot over medium heat. When foaming subsides, add the flour, and whisk until combined. Let cook 1 minute before gradually adding milk, whisking continuously, until a thick sauce is formed. Let simmer to reduce for a minute or so. Add cheeses, whisking until smooth. (If you desire a thinner sauce, add another pour of milk). Season to taste with salt, pepper, and cayenne.

In the meantime, cook the Ravioli according to package instructions in generously salted boiling water. Add to cheese sauce and toss to coat. Serve immediately, sprinkled with additional cayenne pepper and Parmigiano Reggiano frico crisps.