Baked Singing Brook Cheese and Macaroni
By Blackberry Farm's corporate Chef Josh Feathers
Photography by Heather Anne Thomas
Created by Chef Feathers, this is a indulgently rich take on a much-loved Southern classic.
SERVES 8 TO 10
Heat the oven to 300°F. In a stockpot, sauté the onion in the clarified butter over medium heat. Add the solid, unsalted butter and melt. Whisk in the flour to make a roux, and cook, stirring constantly, for 5 minutes. Whisk in the milk and cream, and gradually bring the mixture to a simmer, stirring constantly.
When the mixture has started to thicken, add the grated cheese, dry mustard, and nutmeg, whisking to melt the cheese into the sauce. Season to taste with salt and pepper, and strain the sauce through a fine-mesh strainer or chinois.
Add the cooked macaroni to the sauce and mix to combine. Spoon the mixture into a greased 13- by 9-inch baking dish.
Mix the bread crumbs, herbs, and melted butter in a medium bowl to make a topping. Sprinkle an even coating on top of the macaroni, and bake until golden brown and bubbly around the edges, approximately 30 minutes, checking after 20.
CHEATS: Purchase premade fresh bread crumbs from your local bakery, grocer, or specialty foods shop.
DO-AHEAD: Cook the macaroni and grate the cheese up to a day ahead.