|Mr. Will-W.'s Mac & Cheese|
Everybody loves Mac & Cheese. But it surprises me that many friends of mine have yet to have real Mac & Cheese after having being spoiled by the economical convenience that is known as Kraft Dinner. I have had the Comfort Food at many a hot spot in Toronto, but time and time again I compare it to the gold standard that is found at Whole Foods' Hot Table. Hot, cheesy, flavourful, gooey and all around delightful.
Taking a cue from them to use only the best and least altered ingredients, I've perfected my own recipe which I'd love to share with you. As the temperatures are dropping here, we tend to turn towards dishes that make us feel good. And this deliciousness really is no fuss at all, that's the great thing about it. Pair it with a lovely Cabernet Sauvignon if you're looking for a Red or in the Autumn, a sweet Riesling if you're looking for a White.
1 454g box of Whole Foods' Organic Penne Rigate (or your favourite Tubular Pasta)
0.3 kg of Raw Milk Mild Cheddar, grated
2 cups of Organic Whole Milk
3 Tablespoons of Organic Butter, unsalted
2 Tablespoons of Truffle Oil
2 Cloves of Minced Garlic
1/2 Teaspoon of Dry Mustard
2 Tablespoons of Corn Starch
1/2 Teaspoon of Herbes au Provence
Salt & Pepper, to taste
Prepare Pasta according to instructions and desired firmness. I like my pasta firm, but fully cooked of course. Pre-heat oven to 350°F. Heat Butter over medium heat also in an oven-proof pan, adding in Garlic, Truffle Oil and Mustard. Before the Garlic has browned, fold in the Milk and Flour, simmering gently - but not to the point of boiling. Fold in half of your Cheese, Salt and Pepper, stirring gently until the sauce has turned creamy. Turn off heat.
Fold in drained Pasta gently, stirring until all immersed in the Cheese Sauce. Toss remainder of Cheese on top of mixture, sprinkling with Herbes. Bake for 20 minutes. Set oven to Broil mode and and cook for 5 additional minutes. Let cool for 20 minutes before serving. Serves 5 to 6.