The House Macaroni And Cheese

Recipe Ingredients

2 3/4 cups	651ml	Milk
1/4 cup	49g / 1.7oz	Butter
1/4 cup	15g / 0.5oz	Flour
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Allspice
1/8 teaspoon	0.6ml	Nutmeg
1/8 teaspoon	0.6ml	Cayenne
2 3/4 cups	651ml	Grated extra-sharp raw
		Goat's milk Cheddar - see * Note
1 1/4 cups	296ml	Shredded Fontina
2 cups	474ml	Grated Gruyere
1/2 lb	227g / 8oz	Large pasta shells
1 1/4 cups	182g / 6.4oz	Fresh bread crumbs
		= (or Japanese panko)

Recipe Instructions

* Note: Redwood Hills makes a good goat's milk Cheddar. If you can't find it, you can substitute 2 1/2 cups shredded Cheddar and 1/4 cup soft goat cheese.

Heat the broiler or the oven to 350 degrees. Heat the milk to just below boiling and set aside.

Melt the butter in a saucepan. When it starts to bubble, whisk in the flour and cook for 1 minute to make a roux. Slowly pour the heated milk into the roux, whisking constantly, and cook until the mixture bubbles and becomes thick, about 15 minutes.

Remove from the heat and season with the salt, pepper, allspice, nutmeg and cayenne. Stir in the grated Cheddar, Fontina and Gruyere.

Cook the pasta in plenty of rapidly boiling salted water slightly less than you normally would, about 10 minutes. Stir the pasta into the cheese sauce and divide evenly among 6 buttered ramekins.

Divide the bread crumbs evenly among the ramekins and scatter over top. Brown the bread crumbs under the broiler 1 to 2 minutes or in the oven, about 30 minutes.

This recipe yields 6 servings.

Each serving: 686 calories; 1,203 mg sodium; 160 mg cholesterol; 49 grams fat; 30 grams saturated fat; 24 grams carbohydrates; 37 grams protein; 0.99 gram fiber.

Source:
The Los Angeles Times, 06-05-2002

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