MAC AND CHEESE!

As this American classic always begs for reinvention, I am happily sharing a recipe courtesy of Greg... This recipe takes on new meaning with the inclusion of interesting cheeses. Beware...

Mac and Cheese

1/2 lb Vermont Chabot Cheddar
1/2 lb of Swiss Cave Aged Gruyere
1/2 lb of Fresh Pecorino Brigante (Sheeps milk, soft)
Fresh Oregano
1 pint of Strauss heavy cream
Butter+Flour= Roux
Salt and Pepper
Oh yeah you need Pasta too! 1lb Preferably something that cheese can get into

First cook pasta in HEAVILY salted water (It should taste like the sea), Drain don't rinse.
Hard Part in a sauce pan melt 3 tbs of butter and add an equal amount of flour, cook the mixture while stirring until it because a light golden caramel color. Slowly whisk in cream that has warmed slightly to room temp. Make sure everything is smooth, let this heat up for a few minutes until hot enough to melt cheese. In handfuls add the cheese to cream mixture reserving half of the cheese. Once sauce is incorporated and pasta, mix. Next is the fun part that takes a little skill. Have gentle heat underneath the pan and begin adding the remaining amounts of cheese to the pasta mixture. Stir and let cheese melt and become gooey! Salt.Pepper.Oregano. Serve

Please, Don't Eat and Drive