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Downtown Macaroni and Cheese




Source of Recipe


Jaime Gordon, Sous Chef at Drinkwaters Steakhouse


List of Ingredients




2 Tbsp Butter
2 Tbsp All Purpose Flour
2 Cup 2% Milk
Salt and Pepper to taste

1/4 cup grated Asiago cheese
1/4 cup grated Parmesan cheese
1 small round of Brie (1/2 inch cubes)
1/3 cup sundried tomatoes
3 tbsp thinly sliced fresh basil
1 big handful fresh spinach
3 thinly sliced green onion
2 cup macaroni cooked al dente
salt and pepper to taste


Recipe



Bechamel (white sauce)
Melt the butter over medium heat in a 10 inch saute pan. Remove from heat, and then add the flour. Mix thoroughly. Put back on heat. Slowly add cold milk a little bit at a time. Keep stirring consistantly until thick at medium/high heat. Season liberally with salt and pepper.

Add the macaroni to the white sauce. Cook over medium/high heat for 5 - 10 minutes. Add asiago, parmesan, sundried tomatoes, green onion, basil, and spinach. Reduce the heat to low and cook for another 5 - 10 minutes until spinach wilts and cheese melts. Season with salt and pepper to taste. LAST MINUTE! Gently fold in chunks of brie until gooey.

Serves 4 people