Mardi Gras, Ash Wednesday, and a Recipe for Macaroni and Cheese
Mac’ and Cheese
6 ounces sharp Cheddar, grated
6 ounces Old Amsterdam, grated (certainly not traditional, but an excellent choice. Substitute additional Cheddar in its place if you can’t find it.)
6 ounces Fontina, grated
2 ounces Parmesan, grated
3 tablespoons butter
3 tablespoons flour
4 cups half and half, warmed
1/4 each cayenne, onion salt, dry mustard, freshly ground white pepper
1 egg
2 egg yolks
1 pound elbow macaroni
@ 2 ounces additional Parmesan, grated
Butter
Heavy cream
1. Melt the butter in a wide saucepan. Whisk in the flour and cook until completely combined about 1 minute.
2.Add the warm half and half gradually whisking continuously. Cook until the starchy taste is gone, about 5 minutes. then add the seasonings.
3.Boil the macaroni in 3-4 quarts of salted water until cooked to al dente, Drain the macaroni, then pour into a mixing bowl.
4.Mix in the white sauce, the yolks and egg, and the grated cheeses. Pour the macaroni mixture into a butter Pyrex or casserole dish.
5.Sprinkle the additional grated Parmesan on top, dot with butter, and bake at 375 degrees until the top is browned and the cheese is bubbling, about 20-25 minutes. Drizzle heavy cream over the top of the gratin, if the macaroni begins to look dry.
About 6-8 servings.
