Janice Beaton Fine Cheese's Macaroni and Cheese

By The Canadian Living Test Kitchen

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Janice Beaton Fine Cheese's Macaroni and Cheese

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	500500 cal
pro	21 g21g pro
total fat	19 g19g total fat
sat. fat	11 g11g sat. fat
carb	60 g60g carb
fibre	3 g3g fibre
chol	58 mg58mg chol
sodium	845 mg845mg sodium
% RDI:	-
calcium	4040 calcium
iron	1818 iron
vit A	2020 vit A
vit C	22 vit C
folate	4242 folate

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Janice Beaton loves good cheese, which led her to open Janice Beaton Fine Cheese just three years ago in Calgary. Besides the large selection of carefully chosen Canadian and European cheeses and other fine-food products, the store also widely promotes local products, such as organically grown heirloom-seed tomatoes. Recent and popular additions to the store are in-house prepared frozen foods, the most in-demand item being this macaroni and cheese, made with blends of cheese from the store. Beaton always likes to include a sharp and tangy cheese in the mix for extra flavour and combines at least two different cheeses, although she says using all old Cheddar or Gruyère will make a fine dish, too. She encourages you to experiment with favourite cheeses; just remember to use ones that melt well.

Ingredients

1/4 cup butter 1/4 1/4cup cupbutter
1 small onion , chopped1 1small onion, chopped
3 cloves garlic , minced3 3cloves garlic, minced
1/3 cup all-purpose flour 1/3 1/3cup cupall-purpose flour
4 cups hot milk 4 4cups cupshot milk
2 tbsp Dijon mustard 2 2tbsp tbspDijon mustard
1 tsp salt 1 1tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/4 tsp cayenne pepper 1/4 1/4tsp tspcayenne pepper
1 cup shredded Gruyère cheese 1 1cup cupshredded Gruyère cheese or Gouda cheese
1 cup shredded old Cheddar cheese 1 1cup cupshredded old cheddar cheese or Edam cheese or blue cheese
5 cups penne pasta , (about 1 lb/500 g)5 5cups cupspenne pasta, (about 1 lb/500 g)
1 cup coarse fresh bread crumbs 1 1cup cupcoarse fresh bread crumbs

Preparation

In saucepan, melt butter over medium-low heat; cook onion and garlic, stirring, until softened, about 5 minutes. Stir in flour; cook, stirring, for 2 minutes.

Gradually whisk in hot milk. Whisk in mustard, salt, pepper and cayenne; bring to boil, stirring constantly. Reduce heat to medium-low; simmer for 10 minutes, stirring often. Stir in half each of the Gruyère and Cheddar cheeses.

Meanwhile, in large pot of boiling salted water, cook penne until tender but firm, about 8 minutes. Drain and return to pot. Pour in milk mixture, stirring to coat.

Spread one-third in 8-inch (2 L) square glass baking dish; top with half each of the remaining Gruyère and Cheddar cheeses. Repeat layers once. Spread remaining pasta mixture over top. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover with plastic wrap and refrigerate for up to 24 hours, or overwrap in heavy-duty foil and freeze for up to 2 weeks. Thaw in refrigerator; add 10 minutes to baking time.)

Sprinkle with bread crumbs. Cover with foil; bake in 350°F (180°C) oven for 35 minutes. Uncover and bake until bubbly and browned, about 20 minutes.

Source : Canadian Living Magazine: September 2003