Chef Michael Buckley
In the deep, dark and cold days of winter, nothing warms you up from the inside out quite like a bowl of comforting macaroni and cheese. Chef Michael Buckley takes this simple dish to a new level with the addition of local Boggy Meadow Farm's baby swiss cheese.
1 lb. macaroni of choice
4 cups heavy cream
1 cup mild cheddar, grated
2 cups Boggy Meadow baby swiss, grated
2 tablespoons cooking oil
2 teaspoons minced garlic
1 tablespoon minced shallot
1/2 tablespoon mustard powder
1 tablespoon corn starch mixed with 1/4 cup water
Salt and pepper to taste
2 cups Ritz crackers mixed with 3 tablespoons melted butter (optional: add a cap of french fried onions before baking)
You will need a 9" x 13" baking dish.
Prepare topping and set aside.
Cook pasta ahead and cool, making sure it is not overdone.
Whisk together the mustard powder and cornstarch with the water.
In a large sauce pot, heat two tablespoons oil and sauté the garlic and shallots. Be careful not to scorch.
Then add the cream and bring to a simmer. At simmer, add the mustard powder and corn starch mixture.
When the cream starts to thicken, add the cheeses and salt and pepper to taste.
Place the cooled pasta in a pot with the cream mixture and stir. Add a little more cream or milk if it is too thick.
Pour into baking dish and top with the Ritz crumbs.
Bake at 375 degrees until golden and bubbly, about 20 minutes.