Mac & Cheese & Champagne
Recipe
Don’t be upset.. this one is a little expensive but so worth it & a show stopper for your special hosting.
Ingredients:
3 450gr @delverde elbow pasta
1 cup cubed unsalted butter
1 cup all purpose flower
2 1/2 cups whole milk
2 1/2 cups half & half
6 cups shredded very aged cheddar
3 cups shredded Gruyère
1 1/2 cups grated parmigiano
salt & pepper
Important to shred your cheese fresh and NOT buy it shredded. It looses its consistency and so much more. Fresh is the way. Food processors works wonders .
Instructions:
1. Preheat oven to 375. Bring a large pot of water to a boil. Salt & cook your pasta 3 min. Drain and set aside.
2. In the same pot, prepare your béchamel. I have “a lot “ where because I make it for 12-18 people depending on portions.
Melt butter and add your flower on medium heat whisking constantly (put your back into it) avoid clumps. Add your milk, stir and then your half & half. Season and continue stirring until it becomes a dense wonder of God. (About 10-12 min. It speaks- listen)
3. Remove from heat; add half of the cheese and combine until a thick cream is formed. Add the pasta amalgamate till well combined.
4. Transfer half the pasta mix to a large baking dish. Add the more cheese leaving some for the topping. Add remaining pasta and top with leftover cheese. Bake for 25 min until bubbly. Let it rest 10min before serving.
Serve with Champagne