Gourmet Macaroni Gratin

Gourmet Macaroni Gratin
Bechamel sauce
1 quart whole milk
3/4 cup flour
6 tablespoons butter
1 small onion
2 whole cloves
1 bay leaf
Pinch salt
Pinch white ground pepper
Macaroni gratin
1 1/2 pounds cooked penne pasta
3 Roma (plum) tomatoes, chopped
8 wild mushrooms, such as shiitake, crimini and oyster, cooked and sliced
2 ounces pancetta (Italian bacon) cooked and crumbled
8 ounces Cheddar cheese, shredded
4 ounces Parmesan cheese, shredded or grated
4 ounces Fontina cheese, shredded
For the bechamel: Clean and peel onion and leave whole. Stud the two cloves through the bay leaf into the onion.
Pour milk in a 2-quart stainless steel pot with the onion. Bring the milk to a scald (just hot around 175- to 180-degrees.
In a small sauce pan melt the butter and combine the flour together. Stir the flour and butter mixture into the milk and keep stirring until liquid becomes thick. Add salt and pepper to taste.
For the macaroni gratin: Preheat oven to 350 degrees.
In a large pot assemble the cooked pasta, bechamel sauce, the cooked pancetta and mushrooms, and half of the cheeses. Stir the mixture over low heat. Mix until well combined and hot.
Add tomatoes and stir in gently. Do not mix. Pour mixture into a large casserole dish and top with remainder of cheese. Bake uncovered 15-20 minutes. Remove.
Turn oven to broil. Place dish back in oven under broiler to brown (gratin) the macaroni.
Serves six.
Nutrition values per serving: 751 calories, 42 g fat, 57 g carbohydrates, 3 g fiber, 37 g protein, 133 mg cholesterol, 921 mg sodium.
D.Bob's American Bistro, Park Ridge, www.dbobs.com
File: 'fd macncheese.rec4' in 'dpa'