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Mature Macaroni and Cheese




Source of Recipe


chef2chef


List of Ingredients




1-1/2 cups chicken broth
1/2 cup dry white wine
3 cups heavy cream
1-1/2 Tbsp. butter
1 onion, diced
2 large scallions, minced OR 1 more onion
2 large garlic cloves, minced
1 pound rotelle or rotini pasta
2 Tbsp. Dijon mustard
1/2 Tbsp Crushed Black Pepper
1/4 pound extra-sharp Cheddar cheese, grated
1/4 pound Gouda cheese, grated
1/4 pound Gruyere cheese, grated
salt, pepper, and cayenne pepper to taste
1 cup freshly grated Parmesan cheese



Recipe



Butter a 13x9" glass baking dish and preheat the oven to 500 degrees.

Bring the chicken broth and wine to a boil in a heavy saucepan. Reduce the mixture to 3/4 cup over high heat. In
another heavy saucepan, bring the cream to a boil and reduce it to 2 cups. Make sure you follow these instructions, or the finished dish will be runny.

Melt the butter in a heavy skillet. Add onion, scallions and garlic and saute until the onion is translucent but not
brown, about 5 minutes.

Cook the pasta according to package directions and drain. Stir the reduced cream and reduced stock into the
onions, then whisk in the mustard. Over low heat, add the Cheddar, Gouda, and Gruyere cheeses and whisk gently
until the cheeses are melted. Stir in the seasonings to taste.

When the pasta is cooked, stir into the sauce. Spread everything in the prepared baking dish, top with the
Parmesan cheese, and bake at 500 degrees for 10-15 minutes until the top is brown, crusty, and bubbly.