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Baked Mac ’N’ Cheese

Chef Leonard Hollander displays his Baked Mac n Cheese MariStreet Cheese Market 100 S. MariStreet  Oak Park Illinois Tuesday

Chef Leonard Hollander displays his Baked Mac n Cheese at Marion Street Cheese Market at 100 S. Marion Street , Oak Park, Illinois on Tuesday, December 11, 2012. | Al Podgorski-Chicago Sun-Times

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Updated: February 10, 2013 6:01AM



MAKES 4 TO 6 SERVINGS

3 tablespoons butter (Vermont or cheese-cultured recommended)

2 tablespoons minced onion

2 tablespoons all-purpose flour

6 ounces skim milk

3 ounces heavy cream

3 ounces shredded aged (six months or more) Cheddar, divided (see Note)

2 ounces shredded Gruyere, divided

2 ounces shredded
Parmesan, divided

1 ounce chevre

¾ teaspoon salt

Pinch nutmeg

Pinch cayenne

12 ounces pasta, cooked and drained (elbow macaroni, small penne, shells
or papardelle)

2 ounces panko bread crumbs

Preheat oven to 375 degrees.

In a medium saucepan over medium heat, melt butter, then add onion and saute until soft, about 3 minutes. Whisk in flour until a paste forms. Using a heatproof spatula, stir roux until light blond in color.

Gradually whisk in milk and cream and cook, whisking continuously, until mixture comes to a boil. Stir in 2 ounces Cheddar, half the Gruyere and Parmesan, chevre, salt, nutmeg and cayenne until cheeses are incorporated. Combine hot sauce with cooked pasta and pour into baking dish or pie pan.

In small bowl, combine bread crumbs and remaining Cheddar, Gruyere and Parmesan. Spread mixture evenly across top. Bake for 8 to 10 minutes, or until top is golden.

Leonard Hollander,
Marion Street Cheese Market



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