![Macaroni and Many Cheeses](https://cdn.statically.io/img/www.foodandwine.com/thmb/ojTs9xv3V7CeY-Xn-6G7jz0nJd4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200912-xl-macaroni-and-many-cheeses-9579c451104243c0b36ab0a00a0575b8.jpg)
This macaroni and cheese recipe, based on one from Marion Cunningham's The Supper Book, works beautifully with any semi-hard cheese you have on hand, but is particularly good with a blend of French Mimolette, aged Dutch Gouda, and American Vella dry Jack. A fine layer of Italian Parmigiano-Reggiano forms a crunchy topping.
Ingredients
-
2 cups elbow macaroni
-
4 tablespoons unsalted butter
-
1/4 cup all-purpose flour
-
3 cups milk
-
Salt and freshly ground pepper
-
2/3 cup freshly grated Parmigiano-Reggiano cheese
-
2 cups mixed shredded semihard cheeses, such as Mimolette, aged Gouda and Vella dry jack (1/2 pound)
Directions
-
Preheat the broiler. In a medium saucepan of boiling salted water, cook the macaroni until al dente; drain well.
-
Meanwhile, in another medium saucepan, melt the butter over low heat. Whisk in the flour until a paste forms. Gradually whisk in the milk until smooth. Bring the sauce to a boil over moderately high heat, whisking, until thickened. Off the heat, stir in the mixed shredded cheeses until melted. Season with salt and pepper.
-
Add the macaroni to the hot cheese sauce and stir to coat; transfer to a 9-by-13-inch glass or ceramic baking dish and sprinkle on the Parmigiano-Reggiano. Broil 4 inches from the heat for 4 minutes, until richly browned. Let rest for 5 minutes before serving.
Make Ahead
The cheese sauce can be refrigerated for up to 2 days. Reheat thoroughly before adding the macaroni.
Suggested Pairing
A ripe Grenache is bold enough to stand up to this rich mac and cheese.