gruyere, fontina, cheddar, oh my!

I’ve found the holy grail of macaroni and cheese sauces, and it goes like this.

Create a roux (see directions below. Julia Child taught me about rouxs. Or rather, her cookbook did.). Add milk + djion mustard.

Whisk in fontina, gruyere, + sharp cheddar.

Toss with pasta; put in baking dish; top with bread crumbs; bake at 375 for 30 minutes.

This whole dish takes about 45 minutes from start to finish, and it’ll make all your guests happy and warm. And now for the detailed recipe for you detail-oriented cooks… lv, molly

P.S. This dish can be made healthier quite easily by substituting low-fat cheese, reducing the quantity of cheese, using fat-free milk, less butter, and by using whole wheat pasta and adding vegetables. I chose not to do any of those things this time around.

P.P.S. Bruce Springsteen came on my iPod as I was whisking, and I sang along. This feels like pertinent information.

Simple Macaroni + Cheese

Serves 4

1 pound pasta
2 Tablespoons butter or earth balance
2 garlic cloves
1 Tablespoon all-purpose flour
3/4 cup milk
1 teaspoon Dijon mustard
1/4 cup shredded Gruyere cheese
1/4 cup shredded fontina cheese
1/3 cup sharp cheddar
Freshly ground black pepper or chopped basil

Preheat oven to 375. Prepare pasta according to package directions. Drain and place pasta in a single-layer in a 1-1/2 quart shallow baking dish that has been sprayed with nonstick spray.

Melt butter in a medium saucepan over medium heat. Stir in garlic and cook until fragrant, about a minute. Whisk in flour until it thickens and bubbles; then whisk in milk and Dijon. Continue to whisk mixture and cook until slightly thickened, about 3-5 minutes.

Combine Gruyere, fontina, and cheddar, and add them to the milk mixture. Stir constantly until smooth! Once all cheese is melted, season sauce with pepper.

Pour sauce over pasta and sprinkle with breadcrumbs. Bake until the cheese is golden and bubbly, about 25 minutes. Let rest for 5 minutes before serving. Voila!

Advertisements

2 thoughts on “gruyere, fontina, cheddar, oh my!

  1. Pingback: winter comfort food! « joie de vivre!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s