Recipe courtesy of Costa Vanikiotis
Episode: Local Legends
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Total:
35 min
Prep:
10 min
Cook:
25 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 325 degrees F.

In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside.

In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally.

Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with breadcrumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve.

Cook's Note

For variations, add cooked lobster meat, truffle oil, bacon and/or garden fresh vegetables.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Pairs well with Chardonnay

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