Baked Macaroni & Cheese

By Larry Krams, CEC Executive Chef

Ingredients
1/2 cup roux (mix 1/4 cup flour with 1/4 cup butter)
2 cups milk
1 cup white wine
1/2 teaspoon dry mustard
Pinch of Cayenne, or to taste
1 pound elbow macaroni
6 oz coarsley grated Fontina cheese
4 oz (1 1/3 cup) freshly grated Parmesan Reggiano
1 cup fresh bread crumbs
1 Tablespoon butter

Directions

1. Preheat oven to 350 degrees F; Butter a 3-4 quart gratin dish (or other shallow baking dish)
2. In a heavy saucepan melt roux, whisking. Add milk and wine in a stream, whisking, and bring to a slow boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened (about 2 min)
3. In a kettle of salted boiling water, cook macaroni until just al dente, about 7 minutes, and drain well.
4. In a large bowl, stir together macaroni, sauce, Comte, Fontina, and 1 cup of Parmesan Reggiano – then transfer to prepared dish.
5. In a small bowl stir together bread crumbs and remaining 1/3 cup parmesan; sprinkle evenly over macaroni. Cut butter into bits and scatter over topping.
6. Bake in middle of oven 25-30 minutes or until golden and bubbling.