Stay tuned for a sneak peak at the inside of all your favorite chef’s kitchens! In this new category we’ll be peaking inside the personal kitchens of our favorite chefs from around town to see what they like to keep on hand in their own homes, and interviewing them to find out what lights them up in the kitchen.
So, which Dallas chefs are you most intrigued to get to know?
Why didn’t anyone tell me about this recipe when I was broke, living in New York, eating peanut butter & jelly to survive? It’s possibly the best cheap recipe out there. And even better, it looks sorta fancy when you leave the egg yolk in the middle for your guests to break upon eating. I love any recipe with less than five ingredients (I don’t count the salt & pepper), and more importantly, any recipe with bacon.
There’s a million recipes for spaghetti carbonara out there, but I went with one from the man I trust most – Mario Batali. I also high-fived Mario Batali on my way out of Babbo a few weeks ago, so I consider us friends.
Spaghetti Alla Carbonara (Mario Batali)
1/2 pound guanciale (I used bacon)
Salt
1 pound dry spaghetti
1 cup Parmigiano-Reggiano, grated
4 eggs, separated
Black pepper, freshly ground
Fresh basil, chopped (optional, I just like to add basil to everything)
In a 12- to 14-inch sauté pan, render and cook the bacon until it is crispy and golden, 6 to 8 minutes. Do not drain the fat from pan and set aside.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghetti, until tender yet al dente. Drain the spaghetti, reserving the pasta cooking water.
Reheat the bacon in the pan with the fat and add approximately 1/4 cup of the pasta cooking water. Toss in the cooked spaghetti and heat, shaking the pan, until warmed through, about 1 minute. Add the grated cheese, egg whites and black pepper and toss until fully incorporated. I also added a bit more cooking water at this point. Divide the pasta among 4 warmed serving bowls. Make a nest in the center for the egg yolk. Gently drop an egg yolk into each serving, season with more freshly ground black pepper and grate additional cheese over the top. Serve immediately.
Everyone else is putting together a gift list, so why shouldn’t we? And to be honest, I love perusing through the holiday gift lists. I even read through Dr. Phil’s must have gift list on Oprah yesterday. Sad, I know.
I love searching for the perfect holiday gifts for my family & friends. It’s my favorite part of the holiday season – the hunt. So if you know anyone who is into food, wine or whimsical gifts, we’ve got a decent list for you. Happy shopping!
MACARONS
Macarons are the new cupcake. Everyone’s eating them – including Blair & Chuck on last week’s episode of Gossip Girl.
The term macaron correctly—and very specifically—refers only to the gerbet, or Parisian macaroon.
In its purest form, the macaron is a confection composed of finely ground almonds, egg whites, and sugar. The word is a derivation of the Venetian macarone, meaning “fine paste.” The recipe traveled through France and varied regionally, but the ingredients and the basic construction remained consistent. A layer of buttercream, ganache, or jam was spread between two meringue disks.
Macarons are the perfect pastry to send to a Client, in-law or anyone else you want to impress with your impeccable taste. Luckily, there’s a fabulous patiserrie in Dallas that can ship them anywhere in the US – Rush Patisserie Pastry Boutique and Cake Salon, located in Oak Cliff. Their macarons (and other delicious treats) are available for delivery, private parties and tastings 7 days week with 24 hours notice.
WINE TOTES
I bought these for a lot of people on my list last year, and I’m pretty sure they’ve gotten some good use. These are great for the wine lover in your family who also happens to be super hip. It’s a great way to transport your wine to your favorite BYOB restaurant, and it also makes a great gift bag for the bottle wine you’re giving to your holiday party hosts this season.
Visit Maptote to purchase your wine tote or any of their other natural tote bags (I have the grocery totes for Tokyo and Hawaii, but I’m still hoping for a Dallas version!).
BEEF TENDERLOIN
Who isn’t tired of turkey right now? Seems like a good time to send someone a big slab of meat.
Perini Ranch has been around awhile, and for good reason. Their mesquite smoked beef tenderloin was even named the best “mail order gift of the year” in 1995. Luckily, the internet was invented, and you can now order this succulent piece of beef online from Perini Ranch, based in Buffalo Gap, Texas.
The tenderloin is delivered fully cooked at a perfect medium rare. It’s not cheap ($96 for a 2.5lb tenderloin), but I promise it’s worth every penny.
KENEFICK RANCH CABERNET
It’s tough to choose just one wine for my gift list, but if I was forced to pick one delicious bottle to gift with confidence this would be the bottle. I first tried Kenefick Ranch a few years ago on a summer trip to Vail, Colorado. It was served in one of favorite restaurants, Sweet Basil. I still dream about the truffle fries I ate a few (umm, 3-4 times) over the course of my trip.
Anyway, back to the wine. Wine Enthusiast gave the 2005 Cabernet 94 points, and you can order it from Kenefick Ranch for $60 a bottle. It would actually be great with the beef tenderloin from Perini Ranch.
STATE CUTTING BOARD
How fun are these state-shaped cutting boards?
It wouldn’t be a complete gift list unless something from Etsy was included, and I’m loving these custom made cutting boards. Aheirloom makes these boards, and can place the heart cutout on any city you like. Such a fun, unique gift for someone who is extremely proud of their state (obviously anyone from the state of Texas) or city.
ARTIZONE
This last gift resource is only available to Dallas residents, but it’s a good one. Are you looking for the best ingredients for your holiday dinner, but you’re too overwhelmed to make it to Scardello, VonGeertsem’s or La Duni? Or do you need to send a gift to clients, associates or anyone else in the Dallas area?
Artizone is a pretty cool new resource that delivers fresh, artisan food products to the DFW area. A few of my favorites include the Quatros Leches cake from La Duni, Cave Aged Marisa cheese from Scardello, exotic mushrooms from Spiceman’s FM 1410. They’re also offering FREE DELIVERY over the holidays. I love free stuff.
Well folks, I feel like a fatty…
It’s that time of year where everyone is gorging on the holiday feasts, and of course I have been no exception. I may have gone overboard this year though. I celebrated 4 full on Thanksgivings over the past three weeks, and my body hurts. Which is why I’ve decided to go through a week long detox in an attempt to cleanse my body of all the sugar and fats I’ve consumed over the past three weeks.
It all started about three weeks ago at a feast with family and friends at our buddies Chris and Amanda’s house. Chris was eager to fry a turkey for the first time and Amanda and I were excited to get in the holiday spirit and practice all of our other recipes. So we invited a couple friends and family over for our pre-Thanksgiving feast. Everything was delicious! I left the party with leftovers for the week- which of course I ate for lunch everyday until they were gone.
The next holiday feast was held at my office. Each year, the week before Thanksgiving, we have an office potluck lunch. This is an excellent tradition that we started about 4 years ago, and I would highly recommend it to everyone. We have about 30 people in my office and it’s so fun to taste everyone’s take on holiday dishes. (and again, of course I had to taste everything) For my office potluck this year I made a turkey pot pie, and a lobster pot pie with a cheddar bay biscuit crust to pay homage to my clients at Red Lobster.
My third feast of Thanksgiving was another potluck which I hosted at my house with a couple of girlfriends. You would think that a bunch of ladies getting together might be a little more health conscious with our dinner preparation- but no. We had plenty of turkey and all the fixins’ on hand again, the mashed potatoes were creamy and packed full of butter and cream, I had about 3 servings of green bean casserole and stuffing, then followed that with sweet pumpkin bread. Dessert which was provided by my my choc-o-holic pal Lindsey was a decedent, rich chocolate torte that was so velvety rich it tasted like you were eating strait melted chocolate chips. With all of the red wine we had circling the table, it made the gorging all the more merry.
Then of course there was my official Thanksgiving celebration with my family on the 25th. My fourth (and by far the best)Thanksgiving dinner. My dad and my brother Shon really outdid themselves with the fried turkey this year. The gravy was perfect, I wanted to swim in it with my mashed potatoes. The same stock was used to make the stuffing and we even added a little to the green bean casserole which just brought everything together harmoniously. Then if course Thanksgiving wouldn’t be complete with out the cold turkey and cranberry sandwiches on Friday.
I ate, I drank, and then I ate again.
After four Thanksgiving celebration feasts and mounds of leftovers later- I’m not feeling so hot. Which is why yesterday I decided to go through this week long detox. I’m not doing that crazy maple syrup cayenne pepper drink concoction but I am cutting out all meat, dairy, and gluten for seven days. I’m going for a mostly all raw food diet (I say mostly because I know myself better than to think I’ll be able to make it a whole week without even roasting a vegetable). I’m going to have to check in with my friend Heather at Yum Universe to see what kind of recipes they can provide to keep me on track.
I hope to do this for exactly seven days because at the end of this tortuous week I have a big foodie prize awaiting me- my dinner with Chef’s for Farmers on December 5th. This is going to be really tough but I know it will be worth it in the long run. If anyone has any raw food recipes to share please do! I’m thinking about trying this raw veggie bacon recipe made out of eggplant. Something tells me I’m going to be dissappointed though- who am I kidding, there’s just no replacement for the real thing. I’ll be sure to keep y’all posted on my findings.
If you’re interested in frying a turkey this year, here’s a quick video you can watch for some inspiration.
Happy Thanksgiving week!
If you’ve ever been to a Red Lobster restaurant you know they are well known for two things- their namesake, the delicious Lobsters they serve, and those irresistible Cheddar Bay Biscuits that come with every meal. It seems only natural that these two heavenly things- sweet lobster meat and buttery biscuits- should live together in a single dish. Thus, my lobster pot pie was born. This is a great recipe for stretching the expensive and decadent ingredient with out having to break your bank.
You’ll want at least 8oz of cooked lobster meat (out of the shell of course). Your fish monger should be able to cook the crustacean for you and easily separate out all the meat you’ll need. If you can’t find lobsters at a store near you, don’t fret- Red Lobster will ship some fresh from their dockside to your door.
But don’t count on them sending you their guarded biscuit recipe.
That was the real challenge- figuring out the recipe for those beloved Cheddar Bay Biscuits. After some simple Google searching and a little trial and error, I think I found a recipe that compares quite nicely. If lobster just isn’t your thing- you can just subtract the pot pie from this recipe and only make the biscuits.
Lobster Pot Pie
Filling
8 oz. Cooked lobster meat- diced
1 cup diced celery
1 cup diced onion
1 cup diced carrot
1 clove of garlic, minced
3 tbs. butter
3 tbs. all purpose flour
2 cups heavy cream
1/2 cup whole milk
1/2 cup medium-dry sherry
2 tsp paprika
1/2 tsp white pepper
2 tsp salt
Pinch of fresh ground black pepper
1/2 tbs fresh chopped parsley
1 Frozen pie crust (thawed)
Cheddar Bay Biscuit Crust
2 1/2 cups Bisquick
4 Tbsp cold butter
1 cup cheddar cheese, shredded
3/4 cup milk
1/4 tsp garlic powder
Butter Glaze:
3 Tbsp salted butter
1/2 tsp garlic powder
3/4 tsp dried parsley flakes
Preheat your oven to 400 degrees.
Heat a drizzle of olive oil in a large skillet over medium heat and toss in the minced garlic, cook just 30 sec so the garlic can begin to release it’s flavor- then begin sauteing the vegetable “trinity”- carrots onion and celery. Cook those down for about 5 minutes until the onions are translucent and the carrots are fork tender, but not mushy. Once cooked, remove them from the pan and set aside.
In a large saucepan begin the sauce by making your roux- melt the butter and whisk in the flour over medium-high heat, until bubbly and it turns a light caramel brown color, about 1-2 minutes. Then add your cream, milk, and sherry and whisk together to combine. Season with the paprika, white pepper, salt to taste, fresh parsley, and a pinch of black pepper. Cook whisking until the mixture is thick and bubbly. Then remove the pan from the heat, the sauce will thicken as it cools. Combine back to the saucepan the cooked vegetables and diced lobster meat. Set aside (off the heat) while you make the Cheddar Bay Biscuit-dough topping.
Combine Bisquick with cold butter in a medium bowl using a pastry cutter (or I just use 2 forks). Don’t worry about mixing too thoroughly, there will be small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until you have a sticky dough, careful not to over mix.
Pour your lobster pot pie mixture in to the pie crust shell. Dot the top of your pie with tablespoons of the biscuit mix until it is all covered- don’t worry about small holes or gaps- it will all fluff up and bake nicely together. You should have some dough left over to make yourself a few biscuits as well. Bake the pie in a preheated 400 degree oven for 10-15 minutes until the top is golden brown.
While the pie is baking, melt butter in a small bowl. Stir in garlic powder and dried parsley flakes. Use a brush to spread the garlic butter over the top of the cooked pie fresh out of the oven. Serve immediately.
Certain personality types make for excellent bakers. Excellent bakers are people who understand that measurements need to be exact and directions need to be followed precisely.
I am not one of those people.
While I like to bake, I tend to stick to recipes that have a large margin for error. I’m more of a little bit of this, little of that, oops, forgot to add that kind of person. I have a more laid back approach to cooking, which doesn’t transition into A+ baking. But I’m fine with a B. As long as it still tastes delicious (or close enough).
And that’s pretty much how my adventure turned out with this Naan. I’ll post the exact directions for you, but I’ll be honest, I didn’t follow them exactly. I used the correct ingredients, but I free-styled with the kneading and was impatient with the rising.
But I was pretty proud of how my first homemade naan adventure turned out. It was soft, doughy and hefty enough to hold the sauce from my Indian chicken I made last night.
Was it pretty? Not exactly. The sizes of my naan were somewhat obscure, but they were certainly more than edible so I’m going to give myselft at least a B+.
Homemade Naan (Adapted from Foodbuzz.com)
3 cups unbleached bread flour
1 TBS whole wheat flour
1 tsp instant yeast
1/2 cup water
3/4 cup milk
1 tsp peanut oil
1 tsp salt
1/2 tsp sugar
pizza stone (I just used a hot pan, and it worked just fine)
4 TBS melted butter
In a small bowl add the water, oil, sugar and yeast. Stir well and set aside for a few minutes.
Sift all the flour into a large bowl. Add the salt.
Add the water, oil, sugar and yeast to the flour and mix it in well.
Begin adding the milk a little at a time until the dough forms a single, solid mass.
Turn the dough ball out onto a lightly floured surface and knead. Continue doing this for 10 to 12 minutes.
You’re looking for a dough that is soft and pliable and tacky but NOT sticky. If you’re not familiar with working with dough, be patient. Dough responds slowly to changes in moisture. Make small adjustments and give it time. If the dough seems a little dry, moisten your hand with a little water or milk and continue working it. If it seems wet and is sticking to the kneading surface, dust the surface and dough with a little flour and continue kneading. Again, the resulting dough after kneading should be smooth, pliable and tacky but not sticky.
After kneading, form the dough into a rough ball and cover with plastic wrap. Allow it to relax for 10 minutes.
While the dough relaxes find a suitable bowl or container that is large enough for the dough to easily double in size. Coat that container with a thin layer of oil. When the dough is done resting place it in the oiled container and cover it with plastic wrap. Place it in a warm place (not in the sun or too hot), and let it rise to twice it’s original size. This can take anywhere from 30 minutes to two hours.
When the dough has doubled in size turn it back out onto the kneading surface.
Turn on your broiler and set your pizza stone on a rack midway in your oven.
Take the dough and GENTLY knead it down with your knuckles (don’t push forward, just gently downward). Take one end of the dough and fold it midway over itself. Take the other end and fold it over that. Knead GENTLY down again. The dough should still be soft and spongey, it should form a rough rectangle. Repeat the folding and then knead gently one more time.
Divide the dough into 8 equal pieces. Place the pieces under plastic wrap so they don’t dry out.
Gently shape each piece into a smooth round ball by lightly gathering it and tightening it by pinching it on the bottom over and over. (DO NOT roll it between your hands like clay). Again, the dough should remain soft and spongey. Place each ball under the plastic wrap to keep it moist. Keep the balls apart as they will rise a little bit and if they touch they’ll stick. Let them rest for 10-15 minutes.
Shape each dough ball into the traditional naan shape by placing it between your thumb and fingers and quickly turning your hand over, slapping the dough into your other open hand then grabbing it similarly and repeating, (Kind of like holding a plate and turning it over). Do this over and over rotating the dough a little each time until it relaxes and begins to stretch into the naan shape. This is a two stage process you’ll do it once and then place the flattened dough under the plastic wrap to allow it to rise a little and relax, and then do it briefly one more time just before you place it in the oven. By the time you’ve stretched your last ball for the first time, it is time to go back to your first one. See the video below for a demonstration.
Open the oven door. Grab your first naan, quickly flip it hand over hand to give it its final stretch and then CAREFULLY place it on the pizza stone. Watch and note the time it takes to bake the first one. Between one and two minutes it will start to get brown spots. Carefully turn it over until that side browns in spots. Remove from the oven, quickly brush both sides with melted butter and then place in towels to keep warm.
After the first one is done and you have a sense of the process and time involved, you may feel confident enough to cook them 2-3 at a time.
This is not one of those dishes (like Pierre’s Mac & Cheese) that I’m going to go on and on about how delicious and amazing it is. Don’t get me wrong, it’s good, but it’s still a healthy, weeknight supper. I found this recipe on epicurious, and the original creation time was 3 1/2 hours. I’m not sure about you, but I certainly don’t have 3 1/2 hours to spend on a healthy salmon meal. If I’m spending 3 1/2 hours on anything it’s making chocolate cake, or perfecting my slow-roasted pork ribs.
So I looked at the recipe, cut some corners and ended up with a perfectly satisfying weeknight dinner.
Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil (adapted from Gourmet, 2005)
For tomatoes and lemon oregano oil
6 plum tomatoes (1 lb), halved lengthwise
1 1/4 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon black pepper
1/3 cup extra-virgin olive oil
2 garlic cloves, finely chopped
10 fresh basil leaves, finely chopped
12 whole fresh oregano leaves finely chopped
2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced
2 tablespoons fresh lemon juice
For couscous
2 teaspoons olive oil
2 1/4 cups pearl (Israeli) couscous (12 oz)
1 3/4 cups reduced-sodium chicken broth (14 fl oz)
1 cup water
1/4 teaspoon salt
For salmon
4 (6-oz) pieces wild salmon fillet with skin (preferably center cut)
1 teaspoon olive oil
1/2 teaspoon salt
Roast tomatoes and prepare oil:
Put oven rack in middle position and preheat oven to 375°F.
Toss tomatoes with sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper and arrange, cut sides down, in a small shallow baking pan. Add oil, garlic, basil & oregano. Roast tomatoes until very tender but not falling apart, 15 minutes. Use a sieve or strainer to separate the oil & tomatoes. Then stir in chopped oregano, zest, juice, and remaining 1/4 teaspoon salt and pepper with the tomatoes.
Cook couscous:
Heat 2 teaspoons olive oil in a 3-quart heavy saucepan over moderate heat until hot but not smoking, then toast couscous, stirring occasionally, until fragrant and pale golden, 3 to 5 minutes. Add broth, water, and salt and simmer, covered, until liquid is absorbed and couscous is al dente, 10 to 12 minutes. Remove from heat and let stand, covered, 10 minutes, then stir in olive oil you separated from the tomatoes. Season with salt.
Roast salmon while couscous stands:
Put oven rack in upper third of oven and preheat oven to 500°F. Line a 17- by 12-inch shallow baking pan with foil.
Arrange salmon, skin sides down, in baking pan, then drizzle with olive oil, rubbing it over tops of fillets, and sprinkle with salt. Roast salmon until just cooked through, 8-12 minutes (just watch it – mine cooked in 7 minutes).
Divide couscous among plates. Lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous. Put tomato mixture on each salmon before serving.
Following the success of their first farm-to-table dining experience, Chef’s for Farmers is back next month, and Sarah and I are eagerly counting down the days to the event on December 5.
Chefs For Farmers is a group that realizes the need for locally sourced ingredients and the expert hands that prepare them. Their mission is to provide a unique dinning experience for foodies who want to celebrate these chefs who source locally – and give back to the community at the same time. Proceeds from each event go to a different charity. The upcoming December dining soiree in Ft Worth will be benefiting Meals on Wheels of Tarrant County.
The lineup for the December event sounds fantastic! We have: Chef Blaine Staniford – GRACE, Chef Dan Landsberg – TILLMAN’S ROADHOUSE, (who we remember from our dinner at 48 Nights), Chef Dena Patterson – CAFÉ MODERN, Chef Jon Bonnell – BONNELL’S, Chef Michael Morabito – Colonial Country Club, Artisan chocolatier Zach Townsend – Pure Chocolate Desserts, Sommelier Ryan Tedder – Grace, Gwin Grimes – Artisan Baking Co., Jay Jerrier – Il Cane Rosso
“Chefs were chosen not only for their culinary skill, but for their commitment to support local farmers by sourcing from nearby Texas resources,” says Matt McCallister, Founder of Chefs for Farmers. “We will honor the hard work which produces such incredible ingredients from Scott Farms, Tassione Farms, Dominion Farms and the folks at Burgundy Pasture Beef.” McCallister says we can expect to hear each speak at the dinner.
The evening will end with a second stop ‘down on the ranch.’ Rancher Jim Lane will host a cozy bonfire and marshmallow roast at J Bar L Ranch- a working cutting horse ranch, complete with live music under the stars. (I am so looking forward to Pastry Chef Kim Smith’s marshmallows from Tillman’s! Her heavenly confections are to die for!)
WHEN: Sunday December 5th, 2010
TIME: Cocktails & Hors d’ oeuvres beginning at 3:00 pm – Six course menu to follow
WHERE: Beginning at Times Ten Cellars, Ft Worth, Bonfire after party at Jim Lane’s J Bar L Ranch
TICKETS: $150 (Includes taxes and gratuity) Purchase tickets at chefsforfarmers.com
Seating is limited to 135 guests. I urge you all to get your tickets now! The last event sold out very quickly.
PS – To all of our Dallas followers that are interested in joining us – Sarah and I are wanting to arrange for a bus to take us out to Ft. Worth and back. That way we don’t have to worry about driving tipsy on the way back home to Dallas. I’m almost positive after all of the wine and decedent food we will most certainly be in a food coma and in need of assistance for the ride home. If you’re interested please comment, and we’ll get in touch with you.
Here are a few pictures from the last Chefs for Farmers event in Dallas. I can’t wait!
Photos by: Sarah Kate Photography
So it’s been awhile since I posted a recipe, but that’s because I’ve been busy traveling, eating and running a marathon. And the week after the marathon I was so sore I had a tough time doing anything – including going to the grocery store. But I’m back!
I’ve decided not to do a full, detailed trip report because it can get pretty boring for those of you have no interest in LA/NYC restaurants, but I’ll list out my favorites for you.
LA
Capo (an Italian staple in Santa Monica. Truffles, anyone??)
Father’s Office (burgers in Santa Monica. but no ketchup. Why don’t people believe in ketchup??)
The Bazaar (Jose Andres new restaurant in the SLS hotel. It’s truly a dining adventure. So fun.)
NYC
Babbo (best post-marathon meal EVER. I even high-fived Mario Batali on my way out the door)
Sip Sak (Turkish food in Turtle Bay)
Trattoria Trecolori (Surprisingly good Italian in the theatre district. It’s no Babbo, but delicious in it’s own right.)
While I was in NYC, my mom and I went to the filming of my favorite daytime TV show – The Martha Stewart show (obviously). Such a good time, and Martha has the most fabulous set. It’s so much nicer than my home. But I expect nothing less from Martha.
Anyway, during the show Martha made mac & cheese with Yankees outfielder, Curtis Granderson. I honestly didn’t know who he was beforehand, and really could have cared less about any Yankees player, but he was completely adorable. I now love him. Seriously.
But back to the mac & cheese. I love mac & cheese, but I feel like I’m constantly disappointed when I make it or order it. I like it super creamy, and I’m not crazy about bread crumbs on the top. In Dallas, I love the mac & cheese from Toulouse and The Porch, but I’ve yet to find the perfect at-home recipe. Until now.
This recipe is slightly salty, super creamy, and beyond irresistible. And, the leftovers are just as good, if not better. I love that it’s made on the stove, so you can skip the whole 30 minutes in the oven ordeal – which always ends up drying out my mac & cheese anyway.
So enjoy!
Chef Pierre’s (Martha Stewart’s former chef) Mac & Cheese
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 cups whole milk, heated
1/4 cup heavy cream
1/2 cup grated Monterey Jack cheese
1/2 cup grated Gruyere cheese
1/2 cup grated Comte cheese
1/2 cup grated sharp white cheddar cheese plus 1/2 cup cut into 1/4-inch cubes (I used regular cheddar, and it turned out fine. better than fine.)
Salt & pepper
1/2 teaspoon freshly ground black pepper
1 pound shells or elbow macaroni
Melt butter in a medium saucepan over medium heat; whisk in flour until fully incorporated, about 3 minutes. Slowly whisk in milk; bring to a simmer and continue whisking until sauce has thickened, about 10 minute. Whisk in heavy cream and return to a simmer.
In a medium bowl, combine Monterey Jack, Gruyere, Comte, and 1/2 cup grated cheddar cheeses. Whisk cheese into simmering milk mixture, about 1/2 cup at a time, letting each addition melt before adding the next. Add 2 teaspoons salt and pepper; stir to combine.
Bring a large pot of water to a boil over high heat; generously season with salt and return to a boil. Add pasta and cook according to package directions. Drain and transfer to a large bowl. Add about 3/4 of the cheese sauce to bowl with pasta and fold to combine. Fold in 1/2 cup chopped cheddar cheese and remaining sauce as necessary.
