Cooking with Rena Lee

Tips: Rich and creamy, this is a deluxe macaroni and cheese. It goes well with either a tomato and basil salad or a leafy green salad.

Yield:4

INGREDIENTS:

1/4 cup	butter
2 1/2 cups	milk
scant 1/2 cup	double (heavy) cream
scant 1/2 cup	dry white wine
1 cup	grated Gruyere or Emmenthal cheese
2 oz	Gorgonzola cheese, crumbled
1 cup	freshly grated grano padano cheese
2 1/4 cups	short-cut macaroni
1/2 cup	plain (all-purpose) flour
	salt and ground pepper, to taste

DIRECTIONS:

Preheat the oven to 350`F. Cook the macaroni according to the instructions on the packet.
Meanwhile, gently melt the butter in a pan, add the flour and cook, stirring, for 1-2 minutes.
Add the milk a little at a time, whisking vigorously after each addition. Stir in the cream, then the dry white wine. Bring to the boil. Cook, stirring constantly, until the sauce thickens. Remove from the heat.
Add the Gruyere or Emmenthal, Gorgonzola and about a third of the grated grano padano cheese to the sauce. Stir will to mix in the cheeses, then taste for seasoning and add salt and pepper if necessary.
Throughly drain the macaroni and tip it into a baking dish. Pour the sauce over the pasta and mix well, then sprinkle the remaining grano padano over the top.
Place in the preheated oven and bake for 25-30 minutes or until golden brown. Serve immediately.