This recipe was made in a moment of gluttony. It was the right thing to do. The recipe is very simple: you make a bechamel sauce, fold in ooey gooey Winnimere cheese and pour this over the par cooked pasta elbows. Then bake on high until the top crisps up! Winnimere is one sexy washed rind cheese from Jasper Hill Cellars in Vermont. It is wrapped in spruce bark, taking after alpine cheeses such as Vacherin Mont D’Or. Now is the time to consume this silky, meat, nutty wonder! A little cheese in this recipe goes a long way!
Winnimere Mac and Cheese
- 1/2 cup winnimere cheese, plus 1/4 cup for a topping (I omit the rind and eat it separately. The rind can be overpowering in the dish)
- 4 tablespoons unsalted butter
- 2 cups milk
- 1/4 cup all purpose flour
- 1 teaspoon salt
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon freshly ground pepper
- 1 teaspoon dijon mustard (optional for extra kick)
- 1/2 pound elbo macaroni
Heat the oven to 425º F. Butter 4 small or 1 large casserole dish.
Fill a large pot with water. Bring to a boil. Add the macaroni. Cook two to three minutes less than the manufacturer’ instructions. Transfer macaroni to a colander, rinse under cold water to stop cooking, and set aside.
In a small to medium saucepan set over medium heat, heat the milk. In the same pot you used to boiling pasta, melt the 4 T butter until it is bubbling. Add flour and cook, whisking, for 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until mixture starts to thicken and bubble.
Remove from heat. Stir in 1/2 cup Winnimere, salt, pepper, and dijon. Stir macaroni into cheese sauce. Pour mixture into the butter dish(es). Spread the remaining 1/4 cup Winnimere over the top of the mac and cheese. Bake until browned on top, about 30 minutes. Transfer dish to wire rack to cool for 5 minutes. Serve hot.