Macaroni and Cheese
1/2 lb. Dry elbow macaroni, small
1 T. Kosher salt
2 Small shallots, minced
2 Green onions, minced
2 Garlic cloves, Minced
1/4 C. Brined capers
4 T. Butter, clarified
4 T. Flour, all-purpose or bread
1 Pt. Heavy cream
1/2 C. White wine, dry
1/2 lb. Sharp *natural cheddar cheese, grated
1 t. Kosher salt
1 t. White pepper
1 t. Nutmeg, fresh grated
Bring 2 qt. cold, fresh water to a boil, add salt and pasta.
Cook for 6 minutes, then drain.
Put pasta, shallot, onion, garlic and capers in a casserole gently stir to mix.
Melt butter over medium heat, whisk in four then cook for 3 minutes, stirring constantly to blend and keep from burning.
Add about a quarter of the cream to the roux, whisk until smooth before slowly whisking in the rest of the cream.
Add the wine and whisk to incorporate before adding 3/4 of the cheese.
Remove from heat once the sauce is smooth.
Stir seasoning into sauce before combining with macaroni; sprinkle the remaining cheese over top of the casserole and bake for 45 minutes in a 350˚ pre-heated oven.
Remove from oven, cover with foil and let rest for 10 minutes before serving.
Pairs Well With
*Natural cheddar (that has not been dyed) is off-white in color not orange.
© A. J. Di Liberti 2007