Jason Sobocinski, owner of Caseus Fromagerie & Bistro. offers up a tasty recipe for a grown up version of mac n’ cheese.
Makes 3-5 servings.
- 1 pound orecchiette pasta
- 1 tablespoon olive oil
- 1/3 cup butter
- 1/3 cup flour
- 1 quart Farmer’s Cow Whole Milk
- 1/4 pound Chevre (fresh goats’ milk cheese)
- 1/3 pound X Sharp Vermont Cheddar
- 1/3 pound A Year Aged Gouda
- 1/3 pound 12 month aged Comte
- 1/3 pound Raclette French or Swiss will do
- 1/4 pound Provolone
- Plus any bits, nibs, ends or leftover numbs of any cheese you have kicking around in your fridge.
- 1 teaspoon freshly grated nutmeg
- 1 small loaf brioche or other enriched bread
- Kosher Salt and Fresh cracked Pepper to taste
- Preheat oven to 175 degrees. Bring water to a boil in a large pot. Boil orecchiette until slightly undercooked. Drain. Toss cooked pasta in a bowl with olive oil and set aside.
- Slice brioche thin and place on a cooking sheet. Place in low oven for 20 minutes or until dry. Remove, let cool, and crumble into small pieces. This will make more bread crumbs than you need but making them from scratch makes all the difference. DON’T use something from a can that’s been sitting around on some shelf for who knows how long.
- Increase oven temperature to 400 degrees.
- Melt butter in a small pan. Whisk in flour until completely incorporated (no lumps). This is called a roux.
- Crumble chevre into small pieces, grate all other cheese.
- In a small sauce pot, brink milk to a boil, stirring occasionally. Add in roux, whisking constantly, until mixture returns to a boil. The mixture will thicken. Turn off the heat. You now have a béchamel sauce.
- Add 3/4 of the cheese, whisking until melted and incorporated.
- Add freshly grated nutmeg. Season with salt and pepper to taste.
- Add sauce to the cooked pasta and toss to coat. Place in an oven-proof dish, top with remaining cheese, and bake at 400 degrees for 25 minutes, or until bubbling hot.
- Top with bread crumbs and continue to bake for 3 minutes. Remove from oven when you see things looking very oozy and bubbly and watch em go wild.