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SOHO GRAND HOTEL MACARONI AND CHEESE




Source of Recipe


Melinda Lee


Recipe Introduction


8 SERVINGS


List of Ingredients




1/4 cup, butter
1 1/2 cups, diced onions (1/4-inch dice)
1/2 cup, flour
3 cups, milk
1 1/2 pounds, Vermont White cheddar cheese - shredded
2 tablespoons, Dijon mustard
dash, nutmeg (about 1/8 teaspoon)
salt and pepper to taste
3/4 pound small tube pasta (original recipe calls for cavatappi - which looks like two short spiral tubes, connected end-to-end)
1/4 cup, grated Parmesan cheese



Recipe



Melt butter in large saucepan over medium heat. Add onions and cook until translucent - about 5 minutes. Stir in flour until smooth. Gradually add milk.

Cook and stir 2 minutes. Stir in 3/4 pound of the shredded cheddar cheese, mustard, nutmeg, salt and pepper. Reduce heat and cook, stirring constantly, until sauce thickens - about 5 minutes.

Cook the pasta in plenty of rapidly boiling, lightly salted water, until al dente - about 10 minutes. Drain and add pasta to sauce. Transfer to a buttered, shallow, 2-quart baking dish or casserole.

Top with Parmesan cheese and remaining Cheddar. Bake at 400 degrees for 20 minutes or until lightly browned and bubbly.

NOTE: The distinctive taste of this dish will result from the quality of the cheeses used. Best flavor will result from using the best cheeses. You may, however substitute another cheese or cheese combination to your taste.