MAC & CHEESE - ATLAS, IOWA CITY
Steps:
- Make a bouquet garni using the bay leaves, onion, peppercorns and nutmeg. Place in pot with milk, cream and water. Bring to simmer; cover tightly and remove from heat. Let sit for 30 minutes, then remove the bouquet garni.
- Make a light roux with the butter and flour (mix together and heat until flour has a nutty smell and color is a light brown)
- Slowly stir the roux into the cream mixture. Bring to simmer, stirring often, and cook until sauce consistency; about 25 minutes.
- If needed, grate / shred / crumble all cheeses. Hold 3 ounces of each cheese for later.
- Add 4 ounces of each cheese to sauce and immersion blend until homogenous and all cheese is melted.
- Taste sauce and season as needed with salt & pepper.
- Cook macaroni in salted water to al dente; then shock in cold /ice water to stop the cooking
- Carefully mix the cheese sauce with the cooked noodles, being careful not to break the noodles, and place in a 9 x 12 pan.
- Sprinkle remaining 3 ounces of each cheese on top of the pasta.
- Bake in 350 degree oven for about 20 minutes or until heated through and bubbly.
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