Directions: |
Directions:Preheat the oven to 400º.
Bring a large pot of water to a boil. Add One (1) to two (2) tablespoons salt and the pasta and stir well. Cook for about ten (10) minutes (if using Martelli), or until the pasta is two (2) to three (3) minutes from being al dente. You'll want it underdone so that it doesn't get mushy in the oven. Drain it and set it aside.
Meanwhile, melt the butter in a heavy-bottomed pot over medium-high heat. Add the onion, garlic, thyme and rosemary and saute' until the onion is soft, about five (5) minutes. Add the wine and reduce the mixture until it thickens, three (3) to four (4) minutes.
Remove the garlic, thyme and rosemary from the pot. Add the flour, stirring constantly. Cook for a minute or so more while you continue to stir.
Slowly add the milk, a little at a time, stirring constantly to avoid lumping. When the flour and milk have been completely combined, stir in the mustard and some salt and pepper. Keep the mixture at a gentle simmer (not at a high boil) until it thickens, two (2) to three (3) minutes. Reduce the heat to medium. Working a handful at a time, stir in three (3) cups of the cheese. When the cheese has melted into the sauce, remove the pan from the heat. Taste and adjust the seasonings if necessary.
Stir the pasta into the cheese sauce. Pour the macaroni and cheese into a 9-X-13-inch baking dish and top with the 1 1/2 cups grated cheese.
Bake uncovered for 25 minutes, or until the cheese is golden. Serve hot. |
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