2/09
Blair's Mac and Cheese Bake
First time making this one!
8 oz dried macaroni
6 slices white sandwich bread
unsalted butter
1/4 cup yellow onion, diced
1/4 cup all purpose flour
3 cups whole milk
2 oz fontina cheese
3 oz gruyere cheese
6 oz extra-sharp white cheddar cheese
2 oz parmigiano - reggiano cheese
1/8 teaspoon nutmeg
1/8 teaspoon cayenne
Cook pasta so that ouside is cooked but inside is underdone. Make bread crumbs with bread and butter (tear bread into tiny pieces and coat evenly with butter).
Cheese sauce: melt 3 tablespoons butter in 4 quart pot over medium heat, add onion and cook about 5 minutes (until translucent). Whisk in flour and cook until bubbling, not browing. Add milk and whisk to combine. Bring to a simmer until thickened (about 4 minutes). Add fontina, 2/3 cup gruyere, 1 2/3 cup cheddar, 1/2 cup parmigiano-Reggiano. Stir until completely melted and sauce is smooth. Season with salt and pepper, nutmeg and cayanne.
Assemble: mix noodles and sauce. Place in baking dish. Sprinkle with cheese that is left and top with bread crumbs.
To Freeze: We placed it in a foil, throw away, baking dish. Topped with 2 layers of foil. We did not add bread crumbs. We left that up to each person to make and add on their own so they wouldn't get too soggy.
To Serve: Thaw. Bake 375 degreese for 20 to 25 minutes covered. Remove cover and bake an additional 10 to 15 minutes until bread crumbs are browned or crispy.