Mac and Cheese

Sauce:

3 T butter

3 T flour

1/2 large onion minced fine

2 1/2 c hot milk (slim works fine)

peppercorns

tyme…. about 1 T

large bay leaf, salt, grated nutmeg

Casserole:

1 lb mostaccioli noodles (about 2 1/2 ” long)

4 oz (1/2 cup) grated parmesan cheese

3/4 lb fontina cheese, coarsely grated

salt and freshly ground black pepper

1 cup buttered breadcrumbs

In top of double boiler or on very low heat… heat butter until bubbly. Add the onion and let cook over low heat for 3 or 4 minutes. Stir in flour and continue cooking a few minutes more then begin adding milk. Pour in the milk bit by bit and stir with whisk. The sauce will begin to thicken after a few minutes. Add a few peppercorns, tyme, and bay leaf. Sprinkle in a little salt and nutmeg. Let it cook slowly for 10-15 minutes, then strain. Can keep in fridge for a couple of days.

Having made the sauce, boil the pasta until al dente. Combine grated cheeses and set aside. As soon as pasta is ready, drain. Butter 2 1/2 or 3 qt baking dish. Add 1/3 of pasta, cover with 1/3 of cheese and 1/3 of sauce. Grate on black pepper. Make 2 more layers like this and then sprinkle the buttered breadcrumbs on top. Put the dish into a preheated 350 oven for 15-20 minutes. Serve once well browned and bubbly.

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