THE FEDERALIST'S MACARONI AND CHEESE
Source of Recipe
The Boston Herald submitted by: Betty Gibson
Recipe Introduction
Makes 8 entree servings
or 16 side-dish servings.
List of Ingredients
8 c. uncooked rigatoni
2 c. grated cheddar cheese
2 c. grated Gruyere cheese
2 c. semi-soft goat cheese
2 c. grated parmesan cheese
2 c. heavy cream
1/2 lb. (1 c.) butter
1/2 c. unbleached flour
4 c. sun-dried tomatoes, thinly sliced
1/2 c. diced chives
1/2 c. chopped parsley
Recipe
Bring a large pot of salted water to a boil.
Add the pasta; cook until al dente. Drain; shock
in ice water to prevent overcooking. Drain again;
set aside.
In a saucepan over low heat, combine the
cheeses (reserve a small portion of the cheddar,
Gruyere and parmesan for later use) with the
heavy cream. Stir until the cheeses have melted.
In a saute pan, melt the butter. Add the flour;
stir to thicken into a roux. In a mixing bowl,
combine the cheese mixture, tomatoes, chives,
parsley and roux.
Coat the bottom of a large baking pan (one
hotel pan or two 11X13" pans) with this mixture.
Layer cooked pasta over the top. Continue
layering the sauce and pasta, coating the top
with sauce, and sprinkling with the reserved
cheese. Bake at 375 degrees for 15-20 min. or
until the top is browned. Makes 8 entree servings
or 16 side-dish servings.
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