Macaroni and Cheese, Mature

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Ingredients

1. 1 1/2 c chicken broth, reduced sodium
2. 1/2 c dry white wine
3. 3 c heavy cream
4. 1 1/2 T unsalted butter
5. 1 medium onion, diced
6. 2 large green onions, minced
7. 2 large garlic cloves, minced
8. 1 lb rotelle pasta (or another shape if you prefer), cooked to package directions, drained
9. 2 T Dijon mustard
10. 4 oz extra sharp Cheddar cheese, grated
11. 4 oz Gouda cheese, grated
12. 4 oz Gruyere cheese, grated
13. salt to taste
14. pepper to taste
15. cayenne pepper to taste
16. 2 oz Parmesan cheese, finely grated

Instructions

1. Preheat oven to 500°F. Grease a 9x13 inch baking dish.
2. Bring the chicken broth and wine to a boil in a medium saucepan.
3. Over high heat, reduce the mixture to 3/4 cup.
4. Bring the cream to boil in another medium pan and reduce to 2 cups.
5. (The mixture will be soupy if you do not reduce these two liquids.)
6. Melt the butter in a large heavy saucepan.
7. Add the onion, green onion, and garlic and cook over low heat until they have softened and the onion is translucent, about 5 minutes. Do not let the vegetables brown.
8. Meanwhile, stir the reduced cream mixture and the reduced broth mixture into the onion mixture; then whisk in the mustard.
9. Keeping the heat low, add the cheeses and whisk gently until the cheese has melted.
10. Add salt, pepper and cayenne pepper to taste.
11. Stir the pasta into the sauce, mix well to combine.
12. Spread the mixture in the prepared baking dish.
13. Bake at 500°F for 10 to 15 minutes, or until the top has browned.

Picture of Recipe