Not Your Grandma's Mac n' Cheese





Everyone loves Macaroni and Cheese, and everyone has their own take on this comfort food classic. My grandmother's recipe called for cheddar and a little bit of that Velveeta mystery mix.   The hidden gourmet in me has always had a love for more fragrant cheeses and always the experimenter, I decided to add my own spin on Mac n' Cheese by using a few of the award winning products from Sartori Cheese. I was introduced to the fourth generation family of cheese makers last year at a food event and I have been playing secret squirrel with my stash since then. With an array of  distinct and well aged flavors this Wisconsin based company will have you thinking you are in a Tuscan field with each bite. Check out my recipe below where I used all Sartori Cheeses and either serve them individually in ramekins or in a casserole dish family style, either way make a lot because everyone will ask for seconds.


Macaroni and Cheese the Gourmet Remix
PREP: 25 minutes BAKE: 30 minutes
Serves 8 to 10

1/2 Stick Unsalted Butter
4 tablespoons of all purpose flour
4 cups of Half  & Half
3 teaspoons of Mustard powder, if you don't have substitute 2 tablespoons of Brown Mustard or Dijon
1 tablespoon of salt
1/2 tablespoon of pepper
1 package 16 oz.  of dry ziti or penne noodles
1 medium size egg 
1 1/2 cup of shredded Sartori Cheese Classic  Fontina
1 1/2 cup of shredded Sartori Cheese  SarVecchio Parmesan
1 1/2 cup of shredded Sartori Cheese Extra Aged Goat

1. Preheat oven to 375 degrees Fahrenheit. Lightly butter a shallow casserole baking dish, or 8 individual 6oz ramekins.

2. Bring a large pot of salted water to boil add pasta, cook until half dente decrease suggested cooking time by 1-2 minutes. Drain pasta in strainer and set aside.  Save 1 cup of the pasta water for later use.

3. In a saucepan over a medium heat, melt butter. Add flour, mustard powder, salt and pepper, stir constantly until mixture is a light golden brown and smooth with no lumps.  Add  half & half, stir constantly and bring to a boil. Remove from heat let cool for 2 minutes.

4. Whisk egg into mixture.

5. Add cheeses to mixture, using whisk to melt into a smooth texture.  Add pasta water to thin out cheese sauce, add salt and pepper to taste.

6. Stir in pasta into cheese sauce, making sure pasta is covered. Pour into casserole dish or ramekins.

7. Bake uncovered  for 30 to 35 minutes until bubbly and slightly golden brown.

8. Let sit for 5-10 minutes and then serve.