Macaroni
50g butter
1/4 c all purpose flour
2 1/2 c milk
1/2 c double cream
1/2 c dry white wine
1/4 c swiss/emmenthal cheese
1/4 c fontina cheese
1/4 c blue cheese
1 cup grated parmesan
salt & fresh ground pepper to taste
Cook Macaroni. Melt butter in pan. Add flour and cook, stirring, for 1-2 minutes. Add milk a bit at a time, whisking vigourously after each additon, then stir in cream, then white wine. Cook until sauce thickens. Remove from heat. Add cheese (only 1/3 cup of parmesan) and stir well to mix, then add salt and pepper to taste. Mix in macaroni and pt mixture into baking dish. Sprinkle remaining parmesan over and bake for 25-30mins on 180C.
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3 comments:
WOW! That's, ummm... rich! Right up my alley! I love all the fresh, locally made gourmet cheeses you can get down here.
I'm gonna make that for the clan, but I'll probably add some half cooked bacon or ham before baking. Some shrooms and onions and garlic too if the bro in law won't be around.
Oh, do you use young or mature fontina? I'm guessing young.
Depends on how strong a flavour you want I would guess. Mushrooms and ham would be nice, although I like to just top mac 'n cheese with tomatoes and bread crumbs and enjoy the cheese!
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