Macaroni & Cheese
1/2 C + 1 T Unsalted Butter
4 C Uncooked Elbow Macaroni
5 C Milk
1/2 C +T All Purpose Flour
1 t Salt
1/4 t Freshly Ground Black Pepper
1/4 t Cayenne Pepper
2 C Grated Sharp Yellow Cheddar
2 C Grated Sharp White Cheddar
1C Freshly Grated Parmesan
20 Scallions, (white and light-green parts only, thinly sliced)
5 oz. Goat Cheese
1. Heat oven to 375 degrees. Lightly butter a 2-quart casserole. Set aside. Cook macaroni in a large pot of boiling water according to package instructions. Drain, rinse with cool water to stop the cooking and set aside.
2. Warm milk in a medium saucepan over medium-low heat. Melt butter in a large heavy pot over medium heat. Gradually whisk in flour and cook for 2 minutes, or until mixteure is thick and smooth. Whisking constantl, gradually add warm milk. Cook over medium-low heat 8 to 10 minutem, whisking occaisionally. Remove white sauce from heat; add salt, pepper, and cayenne.
3. In a bowl combine 1/4 cup Parmesan; set aside. Set aside 1 tablespoon scallions. Add remaining 1 3/4 cups of both cheddars and 3/4 cup Parmesan to white sauce. Stir well. Stir in remaining scallions, then the cooked macaroni. Add goat cheese in 1-inch pieces; fold gently to combine.
4. Transfer mixture to casserole; top with reserved scallions and cheese. Bake until golden brown and bubbling, 30 to 35 minutes.