“You only need a heart full of Grace. A Soul generated by love.” Martin Luther King Jr.
MACARONI AU GRATIN
1 pound elbow macaroni or ditalini pasta
salt and white pepper, to taste
12 tablespoons unsalted butter
1 onion, finely diced
1 cup flour
6 whole cloves
2 bay leaves
6 to 8 cups whole milk
1/2 pound gruyere, grated
1/2 pound brie, rind removed, coarsely chopped
1 tablespoon freshly grated nutmeg
1/4 cup bread crumbs
Cook pasta in a saucepan of boiling salted water until al dente, about 8 minutes, drain and return to pot. Stir in 2 tablespoons of butter, set aside.
Add remaining butter to pan, melt over medium-high. Cook onion until golden, 6 to 8 minutes. Stir in flour, cook for 1 to 2 minutes, then slowly add milk, stirring continuously, until mixture is boiling. Add cloves and bay leaves. Reduce heat to medium, cook, stirring occasionally until thickened, 5 to 7 minutes.
Stir in 1/2 of the gruyere and all of the brie, the nutmeg, salt and pepper. Add the pasta to the sauce and transfer mixture to a 9-by-13-inch baking dish. Top with remaining cheese and the breadcrumbs, dot with extra butter if desired. Bake until golden and bubbly, 40 to 45 minutes.
Recipe adapted from Saveur