Hearty Mac &
Cheese
serves 2 with leftovers
I developed this mac & cheese recipe while working
in South End Formaggio, the sibbling of the famous
Formaggio
Kitchen, in an effort to put to use a wonderful double
cream blue cheese, France's St Agur. Unfortunately, the
makers of that blue have not chosen not to renew the liscence
to sell in the states for 2004, presumably for politcal
reasons. Our loss.
Mis en Place:
1 package Farfalle or Elbow Macaronni
1/2 ham, chopped (optional)
1/4 pound Sharp Cheddar
1/4 pound soft blue cheese like Gorganzola Dolce (optional,
though if omitted, add a 1/2 cup of another cheese or more
cheddar)
1 Cup 2% milk, warmed
2 Tbs butter
2 Tbs flour
salt & pepper to taste
In a large pot bring salted
water
for your pasta to a heavy boil and add pasta. Cube the St
Agur and Grafton Gold into 1/4 inch pieces. In a Medium
sauce pot, over medium-low heat, melt the butter then add
the flour to create
a roux.
Stirring occasionally, cook roux for about 2 minutes or
until the flour taste has disappeared. Turn heat to high and
add the warmed milk, whisking to incorporate, until the sauce
comes to a boil. Turn heat to medium and add the pieces of
St Agur and Grafton Gold, whisking until the cheeses have
melted into the sauce. Return your pasta to the pot in which
it cooked, add your cheese sauce, serve and enjoy!
