Ingredients
- 4 cup milk
- 4 tablespoon unsalted butter -- (1/2 stick)
- ½ cup all-purpose flour
- 1 whole clove
- 1 bay leaf
- 1 white onion -- peeled
- 2 cup sharp white cheddar cheese -- shredded
- freshly ground white pepper -- to taste
- salt
- Freshly grated nutmeg -- to taste
- 2 teaspoons dry sherry
- 1 pound dried macaroni (e.g. Conforti Macaroni)
- 1 cup bread crumbs
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Directions
PrepTime:
StandingTime:
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TOTAL TIME: 24:00
Position a rack in the upper third of an oven and preheat to 375F. Butter a shallow 2-qt. baking dish.
In a medium saucepan over medium heat, warm the milk until bubbles begin to form around the edge of the pan. Keep warm.
To make the roux, in a small saucepan over medium heat, melt the butter. When the foaming subsides, add the flour and cook, stirring constantly with a whisk or wooden spoon, until the flour and butter thicken into a paste and are fragrant, about 1 minute. Do not let the roux brown. Gradually stir the roux into the milk until smooth and blended. Bring the sauce to a boil over medium heat, stirring constantly, scraping the bottom and sides of the pan to prevent lumping and scorching, then reduce the heat to a simmer.
Using the clove, attach the bay leaf to the onion and add it to the sauce. Cook, stirring occasionally, until thickened, about 30 minutes. Remove the onion from the sauce, add 1 cup of the cheese and stir until blended. Season with salt, pepper and nutmeg, add the sherry and stir until blended.
Meanwhile, bring a large pot three-fourths full of water to a boil over high heat. Add 1 Tbs. salt and the macaroni, and cook according to the package instructions until al dente (tender but firm to the bite). Drain well.
Transfer the macaroni to the prepared dish. Spoon the sauce over the macaroni, scatter the remaining 1 cup cheese over the top, and sprinkle the bread crumbs over the cheese. Bake, uncovered, until lightly browned and bubbling, 35 to 40 minutes.
Serve immediately.
Serves 4 to 6.
Per serving: 731 Calories; 29g Fat (36% calories from fat); 28g Protein; 89g Carbohydrate; 84mg Cholesterol; 479mg Sodium
Food Exchanges: 5 Starch/Bread; 1 1/2 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 4 1/2 Fat
NOTES : Good.
Freshly made bread crumbs are the key to achieving a crisp, golden crustthe hallmark of perfect macaroni and cheese. Bread crumbs can be made from slices of stale or fresh bread. To make the best crumbs, arrange bread slices in a single layer on a baking sheet, place in a 300F oven and bake until they are completely dried and lightly toasted, 20 to 35 minutes. Pulse bread in a food processor until crumbs reach the desired consistency, then season with salt and pepper. You can also flavor them with butter or extra-virgin olive oil and fresh herbs or minced garlic.
Nutr. Assoc. : 0 0 0 0 0 1629 2536 1630 0 962 0 848 0
