5 year Macaroni and Cheese

5 year Macaroni and Cheese


~Adapted from a Jennifer Low recipe found in November 2011 Canadian House and Home magazine
Serves 6


Ingredients:
1 ½ cups dry elbow macaroni
Olive oil
1 ½ cups whipping cream
¾ cup dry white wine
2 cloves peeled and lightly crushed garlic
1 bay leaf
½ cup finely chopped onion
¼ cup all-purpose flour
2 cups milk (richer is better avoid skim milk)
300 grams shredded 5 year old cheddar
¼ cup grated Crana Padano parmesan cheese
3 tsp sherry (not the cheap cooking stuff)
2 tsp dry mustard
1 tsp salt
¼ tsp white pepper
Pinch of cayenne pepper
Topping
1 ½ cup bread crumbs
2 Tbsp melted butter
1 slice of bacon thinly chopped


Preparation and Cooking:
Preheat oven to 375
Boil a pot of water and cook macaroni until al dente
Drain and toss with drizzel of olive oil
Simmer/reduce the wine, cream, garlic and bay leaf in sauce pan until mixture is approx 1 cup in volume. (should take about 15 minutes or so)
Remove garlic and bay leaf and set mixture aside
In a large saucepan melt ¼ cup butter.
Add onion and cook until golden
Stir in flour until blended
Cook for one minute while stirring
Slowly whisk in cream mixture, milk, cheese, sherry, mustard, and pepper until smooth
Bring to a boil, whisk frequently until thickened
Stir in macaroni
Pour into buttered 8” baking dish
Mix breadcrumbs with melted butter and cover macaroni
Spread bacon pieces across top of bread crumbs
Bake for 20-25 minutes or until bubbly and golden.