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Mature Macaroni and Cheese

Source of Recipe

Beat That! Cookbook


List of Ingredients

1 1/2 cups chicken broth
1/2 cup dry white wine
3 cups heavy cream
1 1/2 tablespoons unsalted butter
1 medium onion, diced
2 large scallions, minced
2 large cloves garlic, minced
2 teaspoons salt for boiling the pasta
1 pound rotelle pasta (or other desired shape)
2 tablespoons dijon mustard
1/4 pound extra sharp cheddar, grated
1/4 pound gouda, grated
1/4 pound Gruyere, grated
2 ounces parmesan, finely grated
salt, pepper and cayenne to taste


Recipe

Preheat oven to 500ºF. Butter a 13x9 inch baking dish. Bring the chicken broth and wine to a boil in medium saucepan. Over high heat, reduce the mixture to 3/4 cup. Bring the cream to a boil in another medium pan and reduce it to 2 cups. The mixture will be soupy unless you really do reduce both liquids down to indicated amounts. Melt the butter in a large heavy saucepan. Add the onions, scallions and garlic and cook over low heat until they have softened and the onion is translucent, about 5 minutes. Do not let the vegetables brown.

Bring a large pot of salted water to a boil and cook the pasta, 10-12 minutes. Meanwhile, stir the reduced cream and stock into the onion mixture, then whisk in the mustard. Keeping the heat low add the cheddar, gouda and Gruyere and whisk gently until the cheeses have melted. Add the seasonings. Check the pasta. Once it's al dente, drain it well. Stir the pasta into the sauce, or vice versa. Spread the mixture in the baking dish, top it with the grated parmesan, and bake it for 10-15 minutes or until the top has browned. Serves 6.