Gourmet Mac'n'Cheese
Doug Roese / Lakewinds Natural Foods
Four year old cheddar and organic ingredients make a memorable mac'n'cheese. Add some salad and wine!
yield: 4-6 servings
Ingredients
1 lb. Bionaturae Organic Fusilli
5 tablespoons organic butter
2 tablespoons + 1 teaspoon flour
10 ounces organic milk, 2%
9 ounces Widmers 4 year old Cheddar (sliced thin)
1 clove garlic
1/2 cup tiny dice red onion
1/4 teaspoon black pepper
pinch nutmeg (if available)
1 teaspoon salt
3/4 cup pine nuts
3 tablespoons minced parsley
1/4 cup Parmigiano-Reggiano
Instructions
Cook pasta in salted water until done. Dont undercook or the pasta will dry up your sauce. In large saucepan, use 2 tablespoons of the butter to sauté the parsley and pine nuts until nuts are lightly browned. Reserve and wipe pan clean with paper towel. Heat milk in microwave or pan until very hot. Dont boil. Sauté the onions, garlic, pepper and nutmeg in 3 tablespoons of the butter. When onions are translucent, add the flour. Carefully cook 5 minutes without browning. Whisk in half the milk, beat till lumps gone. Slowly whisk in rest of milk. Simmer for a few minutes. Slowly stir in the cheese, 1/3 at a time till smooth. Stir in salt. Add hot pasta and mix well. Put in buttered baking dish and turn on broiler. Sprinkle top with pine nut and parsley mix, then parmesan. Broil about 6 inches from flame till lightly browned. Serve right now!