Cheese drawer odds and ends Mac & Cheese
A loose recipe I make every so often when I have some good cheese on hand .... 1st. Boil and drain one pound of pasta to al dente, drain and set aside. (I tend to use penne or ziti, but if you have elbows on hand, that is fine too) 2nd. Make a roux - melt half a stick of butter in a large pot. Whisk in about a quarter cup flour. Cook over medium heat, stirring occasionally, until it's a light brown with a light scent of toast. 3rd. Mix in about a pint of milk, stirring constantly as it comes up to temperature (the flour will thicken the liquid as it comes to a boil). Season with mustard (dry powder or a prepared dijon or brown would be best), a few tablespoons of sherry or white wine, paprika, garlic powder or finely minced garlic, onion powder, pepper (preferably white pepper), nutmeg. 4th. Mix in about a pound of cheese, shredded. In my last batch I think I used fontina, cheddar, parmesan and a little bit each of Parrano and swiss. Any "real" ...