Macaroni and Cheese

We get together for so many communal holiday meals and still we plan one more.  At the end of Yom Kippur, after a long and difficult day we have this desire to share another ritual with our friends, breaking the fast.  One would think that people would want to go to their respective homes to drink their coffee and eat their bagels in solitude.  I am not sure I understand it, and I can’t explain it, but I am grateful for it.  Grateful to have friends who host it each year, and grateful to be included. Gmar Hatimah Tovah! This is the second year that my contribution to the break-fast will be macaroni and cheese.  What could be more inviting than   hot noodles smothered in gooey cheese and covered by a crunchy topping.

Macaroni and Cheese

1 lb elbow macaroni

6 Tbsp sweet butter

1/2 cup flour

1 quart milk

salt and pepper to taste

2 cups sharp cheddar cheese shredded

4 cups mixed cheeses shredded ( I used Gruyère, Monterey Jack and Mozzarella)

5 dashes Tabasco sauce

Panko crumbs or grated day-old challah

1 – 2 Tbs softened butter

In a large pot of boiling water cook macaroni following instructions on package.  Melt butter in a heavy saucepan and slowly whisk in flour, stirring for 2-3 minutes.  In the meantime, heat the milk until hot (but not boiling) and slowly add to flour mixture.  Cook sauce for several more minutes, stirring constantly, until you start to feel the sauce thicken as the wooden spoon feels heavier in your hand and until you have a smooth, thickened sauce.  Remove from heat and add shredded cheese.  Stir till cheese has melted into sauce.  Season with salt and pepper to taste, and add Tabasco sauce.  Combine sauce with cooked noodles and place in a 9 x 13 baking dish.  Top macaroni and cheese with panko crumbs or grate a piece of challah over the top. Dot with butter.  Bake at 375 degrees for about 45 minutes or till bubbly and golden. Enjoy, Irene