-
1
Bring the Basic Bechamel Sauce to a simmer over low heat.
-
2
Add the white wine and stir to combine.
-
3
Stir in the mustard, paprika, and salt and pepper.
-
4
Gradually add the cheeses, reserving about 1/4 cup of each cheese for the top of the casserole.
-
5
Stir the sauce thoroughly between each addition of the cheese.
-
6
Simmer until the cheese is well blended.
-
7
Bring a large pot of salted water to a boil over high heat.
-
8
Add the elbow macaroni and cook to al dente.
-
9
Drain.
-
10
Preheat the oven to 375 degrees F.
-
11
In a large casserole dish (or in numerous smaller dishes) add a 1/2-inch of the warm cheese sauce.
-
12
Fill the casserole with the drained elbow macaroni.
-
13
Top with another layer of cheese sauce, covering the macaroni completely and sprinkle with the reserved cheese.
-
14
Bake the macaroni until the top is brown, about 20 to 25 minutes.
-
15
Cooking time will vary depending on the size of the casserole dish.
-
16
Remove from the oven and serve hot.
-
17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
-
18
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
-
19
Basic Bechamel Sauce:
-
20
In a small saucepan over low heat, add the onion and 1/2 cup of butter and saute until very soft, but do not brown.
-
21
In another saucepan, scald the milk.
-
22
Stir the sauteed onions into the milk along with the salt, pepper and nutmeg.
-
23
Make a blonde roux by mixing the remaining 1/2 cup butter and the flour in a small bowl.
-
24
Add the roux to the simmering milk and cook until the mixture coats the back of a spoon.
-
25
*
-
26
*Cook's Note: This can be prepared 1 to 2 days in advance and refrigerated
