MacNcheese
8oz white chedder cubed (get the good stuff)
1 oz rendered(cooked and cubed) bacon, or more if you want
2 oz goat cheese (cubed)
2 oz Gorganzola cheese (crumbled)
1 oz of dry white wine (a dry riesling is good)
Cracked black pepper (season to taster)
1 lb of elbows
2-2 1/2 cups of bechamel sauce (do not leave the bechamel while it cooks, it will burn, keep stiring it)
Below is a simple Bechamel, I didn't feel like typing it out
http://www.ask.com/bar?q=bechamel+s...ood/views/White-Sauce-or-Bechamel-Sauce-40046
4 tablespoons butter
4 tablespoons flour
2 1/2 cups milk, heated
Salt
Freshly ground pepper
Preparation Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
*If you want to add more then 1 lb of elbows u can*
After making the Bechamel slowly add your cheese starting with the chedder and ending with the goat cheese. Next whisk in the white wine and stir in the bacon bits. Hit it with some black pepper and stir in your "cooked" noodles. Pour everything into a baking dish and bake at 350 until a nice crust forms on top.
yes sir I think that has 4.3 weeks worth of the daily allowance of fat in one
