Grown up Macaroni and Cheese

"This is a fantastic mac and cheese recipe, with grown up flavors...you've got to give it a try. I made it last year for a dinner party, and after a year of people asking for the recipe (It really is that good!) I decided to just put it on Zaar. The recipe comes from the Fall 2007 edition of The Best of Fine Cooking magazine. This serves 8 people as a main course."
 
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Ready In:
1hr 30mins
Ingredients:
17
Serves:
8
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ingredients

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directions

  • Heat oven to 350°F.
  • Put a large pot of well salted water on to boil.
  • Heat the milk in a small saucepan over medium low heat to just below a simmer. Remove from heat and cover to keep hot.
  • Melt the butter in a medium saucepan over medium low heat.
  • add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
  • Add the flour and cook, stirring, for 2 minutes.
  • Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth.
  • Season with 1 tsp salt, the nutmeg, tabasco and pepper to taste.
  • Remove and discard the bay leaf. Stir in the gruyere and blue cheese.
  • Cook the pasta in the boiling water to al dente, following the package directions. Drain well and return to the pot.
  • Toss the lemon zest and half of the Monterey Jack cheese into the pasta while it's still hot; add the cheese sauce and quickly toss to combine.
  • Stir in the parsley and thyme and transfer half of the pasta to a large 3 qt shallow cassserole or lasagna pan.
  • Sprinkle with the remaining Monterey Jack cheese and half of the Parmigiano; top with the remaining pasta.
  • Sprinkle with the remaining Parmigiano and the breadcrumbs.
  • Bake until bubbling and golden, 50 to 60 minutes.
  • Let rest for 5 to 10 minutes before serving.

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