Cheesemonger's Mac and Cheese

This recipe is excerpted/adapted from Bon Appetit that looked good (with a slightly different "twist" than the previously posted recipe).

3/2 cups Gruyere cheese, coarsely grated
3/2 cups sharp chedder cheese, coarsely graed
3/2 cups Brie, rindless and diced*
5 tbsp butter
1/4 cup all-purpose flour
2 tsp fresh thyme, chopped
3/4 tsp nutmeg
4 cups milk, whole
7/4 cups breadcrumbs
1 pound penne pasta

Preheat oven to 375 degrees.
1. Mix all cheeses. Set aside 1 cup for topping; cover and chill.
2. Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer and stir until thickened and smooth, about four minutes. Add cheese and stir until melted and smooth.
3. Melt 1 tbsp butter in heavy skillet over medium-high heat. Add breadcrumbs, toss. Stir until golden, about 2 minutes. Transfer to plate.
4. Cook pasta al dente. Drain and transfer to large bowl. Pour cheese sauce over and toss. Place in baking pan and sprinkle with reserved 1 cup cheese (the original recipes calls for placing in individual custard cups and placing these on a rimmed baking sheet).
5. Cover with foil and bake 15 minutes. Uncover; sprinkle with breadcrumbs and then bake until golden, about 20 minutes.

*tip from recipe: "It's easiest to remove the rind and dice the Brie if you put in the freezer for 15 minutes to firm it up first."

Albert A, Knowlton A, Barnhurst N. 2007. Bon appetit. Small restaurants, big ideas. September:143.

Cheddar Ale Soup

¼ cup butter
½ cup minced onion
1/3 cup grated carrots (optional)
1/3 flour
½ teaspoon dry mustard
½ teaspoon paprika
½ pound (2 cups) grated cheddar cheese (extra sharp is best)
2 cans Chicken or Vegetable Broth
1¼ cups Half and Half
1 can Ale or Beer

Put the onions and the carrots in a food processor to chop everything.
Melt butter in a large, heavy saucepan. Add onion and carrot, cover and cook over low heat about 5 minutes. Blend in flour, mustard, and paprika.
Stir in cheese and 1 can of chicken broth until cheese is melted.
Add remaining ingredients and the other can of broth; simmer for 30 minutes, stirring occasionally.

If you want more veggies, consider broccoli or red bell peppers.
Also, if you want a smooth texture, puree in a blender after cooking.

Garnish with green onion, chives, or parsley.

Macaroni and Cheese

This is Delilah Winder's recipe featured as "best of the best" and on the Oprah Show.

2 pounds elbow macaroni
1 1/2 quarts half-and-half
3 c sharp yellow cheddar cheese
2 c extra-sharp white cheddar cheese
1 1/2 c mozzarella cheese
1 c asiago cheese
1 c monterey jack cheese
1 c muenster cheese
1 c Velveeta cheese
1/2 pound butter
1 dz eggs
1 pinch salt
1 tbsp black pepper

1. Cook macaroni according to box instructions.
2. Melt butter, crack eggs into a bowl, beat until egg yolks and white are blended well.
3. Grate all cheeses (except the Velveeta).
4. With the cooked elbow macaroni still warm, mix in the Velveeta cheese, melted butter and a 1/2 quart of the half-and-half.
5. Blend until creamy and smooth.
6. Add the remaining half-and-half, all grated cheeses, eggs, salt and pepper.
7. Blend all ingredients until smooth and creamy.
8. Bake in your favorite baking dish (one with deep sides, rectangular works) at 325 degrees for 1 hour, until golden brown.

Tip: Make sure all ingredients are mixed well and your oven has been preheated. For an extra kick, add some additional grated yellow cheese on top midway into the baking process.