Macaroni and Cheese
Recipe by: Martha Stewart Living, May 1996
Servings : 10

1/2 cup unsalted butter
1 tablespoon unsalted butter
4 cups elbow macaroni -- uncooked
5 cups milk
1/2 cup all-purpose flour
1 tablespoon all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
2 cups sharp cheddar cheese -- grated
2 cups sharp white cheddar cheese -- grated
1 cup parmesan cheese -- grated
20 whole scallions -- thinly sliced
5 ounces goat cheese

Heat oven to 375 degrees. Lightly butter a 2-quart casserole. Set aside. Cook macaroni in a large pot of boiling water according to package instructions. Drain, rinse with cool water to stop the cooking, set aside.

Warm milk in a saucepan over medium-low heat. Melt butter in a large heavy pot over medium heat. Gradually whisk in flour and cook for 2 minutes, or until mixture is thick and smooth. Whisking constantly, gradually add warm milk. Cook over medium-low heat 8 to 10 minutes, whisking occasionally. Remove white sauce from heat; add salt and pepper and cayenne.

In a bowl, combine 1/4 cup each yellow and white cheddar cheese and 1/4 cup parmesan; set aside. Set aside 1 tablespoon scallions. Add remaining 1 3/4 cup of both cheddars and 3/4 cup parmesan to white sauce. Stir well. Stir in remaining scallions, then the cooked macaroni. Add goat cheese in 1-inch pieces; fold gently to combine.

Transfer mixture to casserole; top with reserved scallions and cheeses. Bake until golden brown and bubbling, 30 to 35 minutes.