Caren McSherry of Gourmet Warehouse shares her take on mac and cheese.
1 pound elbow macaroni
3 tablespoons unsalted butter
3 tablespoons all purpose flour
1 cup milk (2 per cent is OK)
2 tablespoons Dijon mustard
8 ounces mascarpone cheese (or cream cheese)
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated fresh Parmesan cheese
Sea salt and cracked pepper to taste
Boil the pasta in plenty of salted boiling water until just al dente. Drain, saving about 1 cup of the water. Drizzle a little olive oil over the pasta to prevent it from sticking.
In a medium size pot, melt the butter, add the flour and whisk for about 4 minutes, just to cook out the raw taste of the flour. Slowly whisk in the milk, making sure it is smooth and creamy. Add the Dijon and the remaining cheeses except for the Parmesan. Whisk to combine and add the salt and pepper to taste.
Mix in the cooked macaroni and stir. Transfer to a large gratin dish or individual serving dishes. Top with the Parmesan cheese and bake at 325F for about 15 minutes.
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