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Macaroni and Many Cheeses

 
Macaroni and Many Cheeses
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photo credit: Ev Thomas
A decidant Mac & Cheese suggests including Shelburne Cheddar, Tarantaise, Orb Weaver, Taylor Farm Gouda, Grafton Cheddar and Westminster Dairy Asiago.
Recipe By: Chef Maura O'Sullivan
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Ingredients

    • 1/2 lb unsalted butter
    • 1 tablespoon chopped garlic
    • 1 cup all purpose flour
    • 2 qt whole milk
    • 6 cups grated cheeses: Shelburne Cheddar, Tarantaise, Orb Weaver, Taylor Farm Gouda, Grafton Cheddar, Westminster Dairy Asiago.
    • 1 cup caramelized onions
    • 4 sliced scallions
    • 2 tablespoons chopped parsley
    • 1/2 cup chopped crisp bacon
    • 1 1/2 lb cooked macaroni
    • 1 cup breadcrumbs

Instructions

Melt butter in medium saucepan. Add garlic and cook gently until soft. Whisk in flour and cook until faintly nutty in aroma. Add milk gradually, allowing mixture to thicken after each addition. When all milk is added, season and remove from heat.

Stir in all other ingredients.

Pour into a buttered baking dish and sprinkle with breadcrumbs and additional cheddar. Bake at 375 until bubbly and golden.

Additional Notes

Tabasco, salt and pepper to taste

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