Soho Grand Hotel Macaroni and Cheese
Source of Recipe
thte web
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
1/8 teaspoon nutmeg
salt and pepper to taste
12 Ounces small tube pasta [cavatappi] -- *see Note
1/4 cup grated Parmesan cheese
* NOTE: (original recipe calls for cavatappi - which looks like two short spiral tubes, connected end-to-end).
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 in preheated 400F oven for 20 minutes or until lightly browned and bubbly. 8 servings.
TIP: 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.
Serves 8.
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