cheddar gives a gourmet quality to macaroni. This dish is made
with "maccheroni" which is macaroni made with the
hardest durum wheat flour. It has a unique textured finish well
suited to sauces. Maccheroni and white cheddar may ordered from www.zingermans.com.
Look for Fleur de Sel while you are there.
cups Maccheroni or medium macaroni elbow noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups fat-free milk
1 1/2 cups shredded sharp white cheddar cheese
Pinch Fleur de Sel
Pinch white pepper
1/2 cup shredded sharp white cheddar cheese
In a 12-quart stockpot, bring a full pot of water to
noodles 15 minutes. Drain in a
colander; shake out and water
which might be trapped
in the noodles.
2. Preheat the oven
3. In a 5-quart
sauté pan, melt the butter over low heat, whisk in flour.
from heat, quickly whisk in milk. Return to heat and cook
medium heat until the sauce thickens.
4. Stir in cheese,
Fleur de Sel and pepper. Mix drained macaroni with
the cheese sauce
and pour into a 2 1/2-quart soufflé dish.
Makes 4 servings
White Cheddar Popcorn