Ingredients
1 pound Elbow Macaroni
1 quart Milk
8 ounces Ticker Cheddar (grated)
8 ounces Taleggio (rind removed & cubed)
6 ounces Fontina
6 ounces Isabella Gouda
2 ounces Cheddar (finely grated)
8 tablespoons Butter
1/2 cup All-Purpose Flour
1/2 teaspoon Nutmeg
1/4 teaspoon Cayenne
1 cup Panko Breadcrumbs
Zest of 1 Lemon
2 SprigsFresh Thyme (minced)
3 tablespoons Butter
1/2 teaspoon Black Pepper
1 Bay Leaf
1/2 Onion (skin removed)
2 1/2 Cloves Garlic (grated)
Preparation
Step #1 Grate all Cheeses and combine. Pre-heat your oven to 350°F. 8 ounces Cheddar (grated) 8 ounces Taleggio (rind removed & cubed) 6 ounces Fontina 6 ounces Gouda 2 ounces Cheddar (finely grated)
Step #2 Cut a slit into the halved Onion and place a Bay Leaf in the slit. Stick the 2 cloves of Garlic into the Onion. Start making the Mornay Sauce by placing the Milk in a saucepan over medium-low heat and adding the Onion. In a separate saucepan, melt the Butter and add ½ clove grated Garlic. Slowly add the Flour, whisking to combine, and cook for 2 minutes. Ladle in the warm Milk, whisking constantly, until combined and smooth. Add the Nutmeg, Black Pepper and Cayenne Pepper. Add 5 ounces Cheddar and 5 ounces Taleggio and 3 ounces Fontina and 3 ounces Gouda.
1/2 Onion (skin removed) 1 Bay Leaf 2 1/2 Cloves Garlic 1 quart Milk 8 tablespoons Butter 1/2 cup All-Purpose Flour 1/2 teaspoon Nutmeg 1/2 teaspoon Black Pepper 1/4 teaspoon Cayenne 5 ounces Cheddar 5 ounces Taleggio 3 ounces Fontina 3 ounces Gouda
Step #3 Pour the Mornay Sauce over the Macaroni and toss to combine. In a small sauté pan, melt 3 tablespoons butter and add the Panko Breadcrumbs, Thyme and Lemon Zest. Place the combined Macaroni and Cheese into a shallow baking dish and top with the grated and the Breadcrumbs. Bake in a 350°F oven for 20 minutes and serve immediately.
3 tablespoons Butter 1 cup Panko Breadcrumbs 2 Sprigs, Fresh Thyme (minced) Zest of 1 Lemon
