Mac ‘n cheese. It’s the quintessential comfort food- sure to cure illness, the heaviest heartache or the run-of-the-mill bad day. On one of my darkest days, I received a heartfelt card from my dear friend Michelle with this recipe tucked inside. It’s a shame she’s over a thousand miles away. I miss her so, but she’s here in spirit enjoying this Bouvier mac ‘n cheese and vino with me.
Recipe: Macaroni and Cheese
- 1 1/2 cups fresh sourdough bread (pulverized into coarse crumbs)
- 4 tbsp extra sharp cheddar, grated
- 3 tbsp parmigiano-reggiano, grated
- 2 tbsp flat-leaf parsley, finely chopped
- 2 tbsp unsalted butter, melted
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 tsp dry mustard
- 2 tsp Worcestershire sauce
- 8 oz extra sharp yellow cheddar, grated
- 5 oz extra sharp white cheddar, grated
- 1/2 cup parmigiano-reggiano, grated
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 lb trottole or cavatappi
- Preheat oven to 400 degrees.
- Toast bread crumbs on a backing sheet for 5 minutes, tossing once midway through. Cool crumbs. With a fork, toss with cheeses, parsley and melted butter.
- Melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux for a few minutes and whisk in milk. Bring sauce to a boil, whisking constantly. Simmer for about 3 minutes.
- Whisk in cream, mustard, Worcestershire, cheese, salt and pepper until smooth. Remove from heat and use a fitted cover for the bain-marie or a piece of parchment paper to fit directly on the surface of the sauce.
- Butter 2- to 2.5- qt baking dish.
- Cook macaroni in a pasta pot of well-salted boiling water until al dente. Drain in a colander. Transfer to a bowl and stir in sauce. Spread macaroni mixture evenly in a baking dish.
- Sprinkle topping evenly over macaroni. Bake until golden and bubbling for 20-25 minutes.
Cooking time: 20 minute(s)
Number of servings (yield): 6
Bouvier Mac ‘N Cheese courtesy of Gourmet