"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bobby Myer’s Grown-Up Mac And Cheese Recipe

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This recipe for Bobby Myer’s Grown-Up Mac And Cheese, by , is from Pine River Senior Center, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb Luebchow
Added: Sunday, November 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 small onion or 3 shallots
1 small carrot
1 celery stick
Bouquet garni
About 6 black peppercorns
Pinch of freshly ground nutmeg or mace
1-1/4 cups milk
2 tbsp. butter
1/4 cup all purpose butter
2 tbsp. cream
2 tsp. dry ground mustard
Couple shakes of Tabasco
Fresh ground salt and pepper
1 cup gouda cheese
1 cup sharp cheddar cheese
1 cup mozzarella or jack cheese
1 pkg. large elbow macaroni (cooked as instructed on package)
Seasoned bread crumbs

Directions:
Directions:
Make béchamel sauce (you can also start with a Basic White Sauce, it is faster and no onions for my friend that is allergic, but be sure to use butter and cream or whole milk). Peel and dice veggies. Put veggies and herbs in milk and bring to a boil, then let sit covered for 30 minutes. Over low heat make roux with butter and flour, cook for at least 5 minutes. Use milk that the veggies have been strained out and the cream. Add mustard and Tabasco. Cook until thickened and gradually add cheeses. Meanwhile, macaroni have been cooked al dente. Drain and put in buttered casserole. Salt and pepper to taste. Pour cheese sauce over macaroni and mix thoroughly. Sprinkle with seasoned bread crumbs and bake at 400 degrees until bubbly. Enjoy!

 

 

 

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