Email to Amy D.      

Recipe Categories: adraxlir's HOME PAGEABMBread APPETIZERS BarCookies BBQ BEANS BEVERAGES BREAD BREADS-QUICK BREADS-SWEET BREAKFAST CAJUN CAKESandPIES CANDY CASSEROLES CHEESE CONDIMENTS COOKIES CREPES CROCKPOT DESSERTS DIPS__SPREADS EGGS ETHNIC FISHandSEAFOOD FONDUE FROSTINGS FRUIT GERMANFOODS GiftsfromtheKitchen Gravy GRILLING_OUT HALLOWEEN HOLIDAY HOLIDAYCANDY HolidayCookies HolidayDishes HOMEMADE ICE_CREAM ITALIAN_FOODS JAMSandJELLIES LIQUEURS LOWFAT MakeYourOwnMixes MARINADES MARTINI_RECIPES MEATS MexicanFood MUFFINS PASTA PASTRIES PICKLES_and_RELISHES PIZZA PORK POTATOES POULTRY QUICHES RICE SALADandDRESSING SALSA SANDWICHES SAUCES SIDE_DISHES SMOOTHIES SNACKS SOUFFLES SOUPSandSTEWS TO_THINK_ABOUT VEGETABLES WRAPSANDWICHES

Macaroni and Cheese




Source of Recipe


ZINGERMAN'S(R) GUIDE TO GOOD EATING


List of Ingredients




1 lb. macaroni, preferably Martelli
2 tbsp. butter
1 medium onion, coarsely chopped
1 garlic clove, peeled and bruised with the side of a knife
1 sprig fresh thyme (about 4 inches)
1 sprig fresh rosemary (about 4 inches)
1/4 cup dry white wine
2 tbsp. all-purpose flour
3 1/2 cups whole milk
2 tbsp. Dijon mustard
2 tsp. coarse sea salt
1/2 tsp. freshly ground black pepper
12 oz. farmhouse white American Cheddar cheese, grated (4 1/2 cups)

Recipe



Preheat the oven to 350 degrees F.Bring a large pot of well-salted water to a boil. Add the pasta and stir well. Cook about 10 minutes, or until the pasta is 2 or 3 minutes from being al dente. You'll want it underdone so that it doesn't get mushy in the oven. Drain it and set aside.

Meanwhile, melt the butter in a heavy-bottomed pot over medium-high heat. Add the onion, garlic, thyme, and rosemary and saute until the onion is soft, about 5 minutes. Add the wine and reduce the mixture until it thickens, 3 to 4 minutes.

Remove the garlic, thyme, and rosemary from the pan. Add the flour, stirring constantly. Cook for a minute or so more while you continue to stir.

Slowly add the milk, a little at a time, stirring constantly to avoid lumping. When the flour and milk have been completely combined, stir in the mustard, salt, and pepper. Make sure to keep the mixture at a gentle simmer (not at a high boil) until it thickens, about 2 to 3 minutes. Reduce the heat to medium. Working a handful at a time, stir in about 3 cups of the cheese. When the cheese has melted into the sauce, remove the pan from the heat. Taste and adjust the seasonings if necessary.

Stir the pasta into the cheese sauce. Pour the macaroni and cheese into a 9" x 13" baking dish and top with the reserved 1 1/2 cups grated cheese.

Bake uncovered in a 350 degree F oven.