Mac & Cheese

1 pound elbow macaroni
½ cup butter
½ cup flour
4 cups whole milk
dash fresh grated nutmeg
salt and cayenne pepper to taste
2 cups grated sharp white cheddar cheese
2 cups bread crumbs or *Panko
2 T fresh herbs
2 T extra virgin olive oil

Enjoy with

Sonoma County Merlot


Cook macaroni in ½ gallon boiling salted water until al dente. Cool by running under stream of cold water through the strainer. Set aside. In a heavy bottom sauce pan, combine butter and flour over medium heat to make a blonde roux. Stir constantly for 5 minutes. Whisk cold milk slowly into roux. Cook béchamel, stirring often for 10 minutes. Add a grating of fresh nutmeg, salt and cayenne to taste. Whisk in the cheese, and lower heat and cook until cheese is completely melted. Pour cheese sauce over macaroni and place in casserole. Mix the bread crumbs, herbs and olive oil in a bowl and sprinkle on top of mac and cheese. Bake in 375 degree oven for 15 minutes. Serve immediately.

Serves 6-8

~Chef Robin Lehnhoff-McCray
*Panko-Japanese breadcrumbs, available in Asian markets.