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Three Cheese Macaroni and Cheese




Source of Recipe


David Rosengarten


List of Ingredients




6 T butter, divided
2 T breadcrumbs
2 T grated Parmesan
1 T chopped parsley
1/2 tsp thyme
1 1/2 tsp paprika, divided
1/4 c flour
2 tsp dry mustard
1 tsp salt
1/4 tsp nutmeg
2 1/4 c milk
1/2 c creme fraiche
1 clove garlic, peeled
8 oz grated extra sharp white cheddar, divided
4 oz grated mild cheddar, divided
8 oz elbow macaroni, cooked, drained and rinsed


Recipe



Preheat oven to 400. In a small saucepan, melt 2 T butter. In a small bowl, combine breadcrumbs, Parmesan, parsley, thyme and 1/2 tsp paprika. Toss with melted butter and set aside.
In another saucepan, melt remaining 4 T butter. When melted, whisk in flour, mustard, salt, nutmeg, paprika and black pepper to taste.
Cook over low heat for 1 or 2 minutes until mixture smells toasty. Add milk, whisking until smooth. Add garlic clover and return to a simmer. Simmer about 10 minutes. Remove from heat and whisk in creme fraiche.
Reserving 1/2 c of each cheese for topping, stir rest of cheese into sauce until melted. Remove and discard garlic clove.
Place macaroni in baking dish, add cheese sauce and stir to coat. Sprinkle with 1/2 of breadcrumb mixture, then remaining cheese, then remaining breadcrumbs. Bake uncovered, for 20 minutes or until browned and bubbly.