Fairway mac & cheese
96% taken from Macaroni & Cheese – Joan Schwartz
½ lb elbow or other macaroni of choice
1 tbsp butter
1 tbsp flour
½ c skim milk
½ c light cream
½ c heavy cream
½ lb shredded Wisconsin extra sharp cheddar (about 2 cups)
¼ lb shredded Comte (about 1 cup)
1 green onion, cut into small pieces
1/6th tsp nutmeg
3 – 4 dashes hot sauce
Fresh ground pepper
1.5 tbsp plain bread crumbs
Preheat oven to 350°. Generously butter 8x8 glass baking dish (don’t use the butter listed above, this is in addition)
Cook macaroni in accordance with directions, until al dente. Put in large mixing bowl.
In a medium sized sauce pan, melt the butter over medium heat
Whisk in flour, eliminating any lumps
Raise heat to medium high and whisk in milk, heavy cream and light cream and allow to boil
Reduce heat back to medium and add cheeses.
Stir with wooden spoon until melted.
Mix in green onion, nutmeg and hot sauce.
Salt & pepper to taste.
Pour cheese mixture over macaroni, stirring to incorporate well.
Transfer to the baking dish, topping with bread crumbs, a sprinkle of nutmeg and a few twists of fresh pepper, if desired.
Bake 20 – 25 mins until bubbly and golden brown.
Allow to set 10 minutes before serving.