7 Cheese Macaroni and Cheese

By á-30

Ingredients

• 1/4 lb. butter
• 1/4 lb. flour
• 1 pt. whole milk
• 1 qt. heavy cream
• 8 oz. shredded mozzarella
• 8 oz. shredded fontina
• 2 oz. St. Andre (or Triple Cream Brie)
• 8 oz. shredded smoked Gouda
• 16 oz. grated parmesan
• 8 oz. goat cheese
• 16 oz. sour cream
• 1 C. thin-sliced prosciutto ham, cut into strips
• 1 C. fresh green peas, or frozen defrosted
• 10 servings cooked macaroni
• 1 Tbsp. minced black truffles

Preparation

Step 1

In a large saucepan, make a roux out of the butter and flour by melting the butter and adding the flour, mixing until smooth. Cook over low heat for about 3 minutes while mixing continuously. Slowly add the milk and then cream. Bring to a boil and simmer for about 10 minutes or until mixture is nice and thick. Turn off the heat and whisk in the cheeses and sour cream in the following order: mozzeralla, fontina, St. Andre, smoked Gouda, parmesan, goat cheese, sour cream. In a separate sauce pan, sauté the prosciutto until browned. Add the peas. Add the cheese sauce and macaroni and finish with the truffles. Serve warm.