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
  • Sauce
  • 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
  1. Bring 2 qt. cold, fresh water to a boil, add salt and pasta.
  2. Cook for 6 minutes, then drain.
  3. Put pasta, shallot, onion, garlic and capers in a casserole gently stir to mix.
  4. Sauce:
  5. Melt butter over medium heat, whisk in four then cook for 3 minutes, stirring constantly to blend and keep from burning.
  6. Add about a quarter of the cream to the roux, whisk until smooth before slowly whisking in the rest of the cream.
  7. Add the wine and whisk to incorporate before adding 3/4 of the cheese.
  8. Remove from heat once the sauce is smooth.
  9. 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.
  10. Remove from oven, cover with foil and let rest for 10 minutes before serving.
*Natural cheddar (that has not been dyed) is off-white in color not orange. © A. J. Di Liberti 2007