Serves 8 - 10
1 pound Macaroni, Penne or other tubular pasta
½ cup unsalted butter
1 shallot, minced
¼ cup dry white wine
¼ cup flour
2 cups milk
2 cups heavy whipping cream
1 bay leaf
½ teaspoon salt
¼ teaspoon cayenne pepper
16 oz. Point Reyes Toma, shredded (plus 4-6 oz more if finishing in the oven)
1 cup Panko, toasted (if desired)
Prepare pasta according to package directions for al dente doneness.
In the meantime, melt butter in large saucepan over medium heat. Add shallot, sauté a few minutes until tender. Add wine and cook another minute.
Whisk in flour until smooth, then cook, whisking constantly 2 minutes. Slowly whisk in milk, cream, bay leaf, salt and cayenne. Cook, whisking constantly, until mixture thickens and begins to bubble, about 8 – 10 minutes. Remove pan from heat, and remove and discard bay leaf. Add shredded Point Reyes Toma, stirring until melted and combined.
Stir in cooked pasta stirring until blended. Pour prepared pasta into serving dish/es. Top with toasted panko, if desired. Serve hot.
NOTE If you prefer baked Mac & Cheese, follow these adjustments. Pour prepared pasta into a casserole dish. Top with additional shredded Toma. Place in 400 oven and bake until hot and bubbly, about 10 minutes. Serve hot.
