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Mac n’ Cheese

Pair With: A floral IPA Feeds: 6-10 people Ingredients: 1 pound orecchiette pasta 1 tablespoon extra-virgin olive oil 1 small loaf brioche or other enriched bread 1/3 cup unsalted butter 1/3 cup flour 1/4 pound chèvre 2/3 pound extra-sharp Vermont cheddar 2/3 pound 2-year-aged Gouda 2/3 pound 12-month-aged Comté 2/3 pound Raclette, French or Swiss will do 1/4 pound provolone Any bits, ends, or leftover nubs of cheese you have kicking around in your fridge 1 quart milk 1 teaspoon freshly grated nutmeg Plenty of Kosher salt and freshly ground black pepper Recipe: -Preheat oven to 275°F. -Boil orecchiette until slightly undercooked, just before the al dente stage. Drain. Toss cooked pasta in a bowl with olive oil and set aside. -Slice brioche thin and place on a cooking sheet. Toast in the oven for -20 minutes or until dry. Remove, let cool, and crumble into small pieces. -Increase oven temperature to 400°F. -Melt butter in a small pan. Whisk in flour until completely incorporated. -Crumble chèvre into small pieces and grate all the other cheese. -In a small sauce pot, bring milk to a boil, stirring occasionally. Add the roux, whisking constantly, until mixture returns to a boil. The mixture will thicken. Turn off the heat. -Add three-quarters of the cheese, whisking until melted and incorporated. Add nutmeg and season with salt and pepper to taste. -Add sauce to the cooked pasta and toss to coat. Place in an ovenproof dish, top with remaining cheese, and bake for 25 minutes or until bubbling hot. -Top with bread crumbs and continue to bake for 3–5 minutes. Remove from oven when dish becomes very oozy, bubbly, and delicious.