Mac n’ Cheese
Pair With: A floral IPA
Feeds: 6-10 people
Ingredients:
1 pound orecchiette pasta
1 tablespoon extra-virgin olive oil
1 small loaf brioche or other enriched bread
1/3 cup unsalted butter
1/3 cup flour
1/4 pound chèvre
2/3 pound extra-sharp Vermont cheddar
2/3 pound 2-year-aged Gouda
2/3 pound 12-month-aged Comté
2/3 pound Raclette, French or Swiss will do
1/4 pound provolone
Any bits, ends, or leftover nubs of cheese you have kicking around in your fridge
1 quart milk
1 teaspoon freshly grated nutmeg
Plenty of Kosher salt and freshly ground black pepper
Recipe:
-Preheat oven to 275°F.
-Boil orecchiette until slightly undercooked, just before the al dente stage. Drain. Toss cooked pasta in a bowl with olive oil and set aside.
-Slice brioche thin and place on a cooking sheet. Toast in the oven for
-20 minutes or until dry. Remove, let cool, and crumble into small pieces.
-Increase oven temperature to 400°F.
-Melt butter in a small pan. Whisk in flour until completely incorporated.
-Crumble chèvre into small pieces and grate all the other cheese.
-In a small sauce pot, bring milk to a boil, stirring occasionally. Add the roux, whisking constantly, until mixture returns to a boil. The mixture will thicken. Turn off the heat.
-Add three-quarters of the cheese, whisking until melted and incorporated. Add nutmeg and season with salt and pepper to taste.
-Add sauce to the cooked pasta and toss to coat. Place in an ovenproof dish, top with remaining cheese, and bake for 25 minutes or until bubbling hot.
-Top with bread crumbs and continue to bake for 3–5 minutes. Remove from oven when dish becomes very oozy, bubbly, and delicious.