2 cups large elbow macaroni
3 tbsp butter
1 1/2 flour
1 cup heavy whipping cream
1 cup milk
1 tbsp buttermilk
2 oz crumbled blue cheese
4 oz emmantal (grated)
4 oz soft gouda (grated)
8 oz sharp cheddar (grated)
1 tspn hot English mustard (or 1/2 tspn mustard powder)
1/3 cup breadcrumbs
Salt & pepper
You should have some breadcrumbs on hand. If not then just stick some stale bread in a food processor – any kind of bread will do. What you don’t use you can freeze for later.
Use the large grate on your grater to grate the cheese. Set half (Note: HALF! That would be 4oz) of the cheddar aside.
Parcook the macaroni (5 minutes) in a pot of salted and oiled boiling water. Drain, run under cold water to stop further cooking. Coat in a little olive oil and mix to prevent from sticking together. Set aside.
In a large saucepan, melt butter. Add the flour and cook until it reaches the blonde or light stage (just enough to get rid of the floury, cereal taste). Add cream and buttermilk, bring to a simmer and, keeping the heat fairly low, reduce to almost a paste (whisk violently to prevent lumps from forming). Add milk. whisk to a smooth consistency.
Move to a wooden spoon, add the grated emmental and stir until the cheese is melted. Add the gouda and stir until the cheese is melted. Add half (Note: HALF! That would be 4 oz) of the cheddar and stir until the cheese has melted. Add blue cheese and mustard. Stir it in. Season with salt and a little pepper (freshly ground four peppercorn mix is my preference).
Add parcooked maraconi and stir to combine. Put in an oven proof cassarole dish.
And what do you use to top off a dish that’s mostly cheese? MORE CHEESE! Top off the cassarole with the remaining cheddar and breadcrumbs (mixed together).
Cook in a 375 degree oven for 30 to 35 minutes. Allow to rest for 10 minutes and serve with, if you’re game, a nice asiago cheese bread.
*Not even close to low fat