“Double M” Macaroni & Morbier Cheese

“Double M” Macaroni & Morbier Cheese


Ingredients
2 cups macaroni
2 ¾ cups milk
2 cups water
1 bay leaf
2 tablespoons butter
2 teaspoons flour
150g Morbier, grated
150g Emmental, diced
150g 48 month Gouda, diced
150g Gruyere, diced
50g grated Parmesan
1 tablespoon dry white wine or kirsch if you have it


Preparation and cooking:
Preheat the oven to 350ºF


In a large pot combine milk and water


Add the bay leaf and let the liquid simmer


Add the macaroni and cook until dente


Drain the macaroni, saving the remaining liquid


In a large saucepan, melt the butter over medium to low heat


Remove the pan from heat and quickly stir in the flour


Return the pan to the heat and slowly add the saved liquid


Stir until the liquid begins to simmer and thicken


Set aside a handful of the diced hard cheeses


Add the rest of the cheese to the sauce stir slowly until all the cheeses have melted


Add the white wine or kirsch if you have it.


Stir the macaroni into the sauce


Cook for a minute and then pour mixture into an ovenproof dish.


Cover with the cheese bits and the grated Parmesan.


Cook in the oven for about 30 minutes.


Pair:
With a the remaining white wine you used in the sauce (a Pinot Gris, Sauvignon Blanc, Chenin Blanc)