Mac and Cheese

All wines from Silverlake Wine
All Cheese from Cheese Store of Silverlake

Wines:

Mil piedras Malbec 2003
Le secret ivre – vin de pays dec collines rhodaniennes -2004






We decided on a winter menu.
We started with a Cesar Salad from the Zuni Cookbook our favorite.

Macaroni and Cheese from Paris Bistro Cooking by Linda Dannenberg.

This is the BEST Mac and cheese recipe we have ever had! We make it several times per year.

Gratin de Macaroni a l’Ancienne
(Old-fashioned Baked Macaroni)


12 oz Elbow Macaroni
7 oz Prosciutto cut in Strips
3 oz blanched bacon
1 ¼ Cups Crème Fraiche
Salt and Fresh ground black pepper
6 tablespoons Grated Parmesan Cheese
1 ½ cup Grated Gruyere Cheese

Preheat the oven to 425

Cook the macaroni in salted boiling water until still quite firm.
Drain. Mix the macaroni with the prosciutto, bacon, crème fraiche, and milk and adjust the seasoning. Add about ½ cup of the grated Gruyere.

Spread in a buttered shallow ovenproof glass or earthenware casserole.
Sprinkle the remaining cheeses on top.

Bake for 25 minutes, until the cheese is browned on tap and liquid is completely absorbed. Let sit 5 minutes before serving.