Recipe: Charlie Palmer's Super Macaroni and Cheese (using mascarpone)

CHARLIE PALMER'S SUPER MACARONI AND CHEESE

1 pound uncooked elbow or tube macaroni
3 tablespoons canola oil
1/4 cup minced shallots
1/4 cup minced celery
2 tablespoons flour
1 1/2 cups half-and-half, heated
1/2 cup dry white wine
1 cup mascarpone cheese
3/4 cup grated sharp white cheddar cheese
1/2 cup grated fontina cheese
Tabasco sauce
Coarse salt
FOR TOPPING:
1/4 cup freshly grated Parmesan cheese, optional
3/4 cup fresh bread crumbs

Preheat oven to 350 degrees F. Generously grease a 2-quart casserole. Set aside.

Cook macaroni according to package directions; drain well.

Heat oil in a large non-stick saucepan over medium heat. Add shallots and celery and saute for 5 minutes, or until vegetables are very soft. Lower heat and stir in flour until well incorporated. Whisk in hot half-and-half, then the wine. Cook, stirring constantly, for about 4 minutes, or until mixture has begun to thicken. Remove from heat and beat in cheeses, stirring until they have melted into the sauce.

Stir in macaroni and season to taste with Tabasco and salt. Pour mixture into prepared casserole.

If using Parmesan, combine it with bread crumbs in a small bowl. Sprinkle bread crumb mixture (or bread crumbs) over macaroni.

Bake for 15 minutes, or until edges are bubbling and top is golden. Serve hot.

VARIATION:
To lower the fat, replace half-and-half with 1 1/2 cups non-fat milk plus 1/4 cup non-fat yogurt and the cheeses with reduced fat cheese.


Makes 6 servings
Source: Charlie Palmer's Casual Cooking: The Chef of New York's Aureole Restaurant Cooks for Family and Friends by Charlie Palmer