MurrayS Cheese Mac & Cheeese - macaroni

Method

• Step #1
• Grate all Cheeses and combine. Pre-heat your oven to 350°F.
• 8 ounces Cheddar (grated)
• 8 ounces Taleggio (rind removed & cubed)
• 6 ounces Fontina
• 6 ounces Gouda
• 2 ounces Cheddar (finely grated)
• Step #2
• Cut a slit into the halved Onion and place a Bay Leaf in the slit. Stick the 2 cloves of Garlic into the Onion. Start making the Mornay Sauce by placing the Milk in a saucepan over medium-low heat and adding the Onion. In a separate saucepan, melt the Butter and add 1/2 clove grated Garlic. Slowly add the Flour, whisking to combine, and cook for 2 minutes. Ladle in the warm Milk, whisking constantly, until combined and smooth. Add the Nutmeg, Black Pepper and Cayenne Pepper. Add 5 ounces Cheddar and 5 ounces Taleggio and 3 ounces Fontina and 3 ounces Gouda.
• 1/2 Onion (skin removed)
• 1 Bay Leaf
• 2 1/2 Cloves Garlic
• 1 quart Milk
• 8 tablespoons Butter
• 1/2 cup All-Purpose Flour
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Cayenne
• 5 ounces Cheddar
• 5 ounces Taleggio
• 3 ounces Fontina
• 3 ounces Gouda
• Step #3
• Pour the Mornay Sauce over the Macaroni and toss to combine. In a small saute pan, melt 3 tablespoons butter and add the Panko Breadcrumbs, Thyme and Lemon Zest. Place the combined Macaroni and Cheese into a shallow baking dish and top with the grated and the Breadcrumbs. Bake in a 350°F oven for 20 minutes and serve immediately.
• 3 tablespoons Butter
• 1 cup Panko Breadcrumbs
• 2 Sprigs, Fresh Thyme (minced)
• Zest of 1 Lemon