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Macaroni and Cheese



It is appropriate that one of my best friends  asked for a macaroni and cheese recipe.   Thomas Jefferson reportedly brought a macaroni maker from Italy and served his baked macaroni and cheese at dinner parties.  As former students at the University of Virginia,  let's hope we do him proud with my version a classic. 

A couple of things to keep in mind when making macaroni and cheese.  First:  Cook the pasta to slightly less than al dente.  Be sure to rinse the pasta in cold water to stop the cooking process and eliminate some of the starch.  Too much starch makes the sauce mealy.  Some recipes use raw pasta.  Raw pasta draws too much moisture from your sauce and can make it clumpy.  Second:  Take the time to make a white sauce (bechamel sauce).  This allows the cheese to melt into that creamy decadent texture that separates boxed mac and cheese from a dish worth breaking your diet for. 

Other than these two items macaroni and cheese is a forgiving recipe that allows for limitless variations.  As the contents of my refrigerator and pantry change,  I like a basic recipe that allows me to "just go with it" when needed.  This recipe features Havarti cheese,  just because I know it is one of my friend,Sara's, favorite cheeses.  

Serves 12

INGREDIENTS

Buttered 9 x 13 baking dish
6 Tablespoons unsalted butter (for bechamel sauce)
4 Tablespoons salted butter (for breadcrumb topping)
5 1/2 Cups milk
1/2 Cup flour
2 Teaspoons kosher salt
1/4 Teaspoon nutmeg
1/4 Teaspoon black pepper
1/4 Teaspoon cayenne pepper (a little more if you are from Texas)
4 1/2 Cups sharp cheddar cheese
2 Cups Havarti cheese
1 1/4 Cups Fontina cheese
1/2 Cup Dry White Wine
1 Cup dried bread crumbs
1 Cup graded Parmigiano-Reggiano
Chopped Chives (optional)
1 Pound elbow macaroni

(1) Heat oven to 375 degrees.  
(2) Fill large saucepan with water.  Add one tablespoon of salt.  Bring to boil and add macaroni.  Cook until still slightly crunchy.  Drain and rinse with cold water.  Set aside.
(3) Heat milk until just hot.  
(4) In a large sauce pan melt 6 tablespoons butter.  Add flour and whisk for 2 minutes.  Slowly add hot milk.  Stir and cook until sauce starts to thicken.  Add cheeses one at a time and whisking after each addition.  Add nutmeg,  black pepper, cayenne pepper, and white wine.  Add salt to taste.
(5) In a large bowl mix cheese sauce and macaroni.  Pour into buttered 9 x 13.  
(6) In a small bowl mix 4 tablespoons melted butter,  1 cup bread crumbs and 1 cup Parmigiano-Reggiano.  Sprinkle on top of macaroni and cheese mixture.
(7)Bake until brown on top.  About 30 minutes.

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