Alphabet Macaroni and Cheese

What kid (and adult, actually) doesn't like Macaroni and Cheese? Well, tonight we made it with organic alphabet pasta so no only does Dane get to eat mac n' cheese, but he can read while he chows!

This isn't a quick recipe, but I promise you, it's worth the little extra effort - SO DELICIOUS and rich. A little goes a long way. This freezes well, and lasts a week in the fridge (or at least it does in our family), so you can make this when you have a little more time and store it for a night when chaos has taken over for dinner time.

Here's our recipe -

Ingredients:
1 cup grated gruyere cheese
1 cup grated farm house cheddar
1/4 cup grated other hard cheese (we're using manchego tonight - it's what was left over in the fridge)
2 1/2 tbsns flour
2 1/2 tbsns butter
3 1/2 cups infused milk (see below to learn how to "infuse" your milk - it's delicious using plain milk, but infusing it with flavors takes the dish to another level)
salt and white pepper to taste
1/4 teaspoon Petite Palate 4 spice mix (optional)

1 pound short pasta of your choice cooked according to manufacturer's directions

Topping -
1/4 cup bread crumbs
1/8 cup grated Parmesan cheese
1/2 teaspoon melted butter

Preheat oven to 350 degrees F.

Cook your pasta (if it's not cooked already) in a large pot of salted rapidly boiling water, drain off water.

In a medium sized, heavy-bottomed sauce pan, add the butter and flour over medium stir together and cook out for about 7-10 minutes (this is your ROUX, it will thicken the sauce). Cook just until a dark yellow color.
Slowly add the infused (or plain) milk mixing in well with a whisk. Keep whisking adding a little at at time, until all milk is in the pan. Lower heat and let cook (whisking frequently to prevent burning and a skin on top). Let this cook until very thick.
Add the cheese to the milk mixture.
Add salt, pepper and spice mixture to milk and cheese. Mix.

Place the pasta in a medium sized baking dish. Pour in cheese mixture and mix through.

Sprinkle the bread crumbs on the top. Then sprinkle the Parmesan cheese and drizzle the melted butter on top.

Place in preheated oven for 30-40 minutes or until bubbling and a golden brown crust has formed.

Take out and let rest for 15 minutes before serving.

SOOOOO GOOD!!!!!!


Milk infusion:

heat over low heat in a heavy bottom pot - milk, 1/2 onion with 4 whole cloves pushed in the skin (studded onion), 1 bay leaf, 2 sprigs thyme - let heat (NOT BOIL) for about 10 - 15 minutes.

that's it!
xoxo
Lis