I held my annual “Day After Thanksgiving Potluck” out on the ranch yesterday.  All those great shared dishes got me thinking about my all time favorite take-along recipes.  Here’s the recipe for our famous Macaroni and Cheese- you can use Italian cheeses, but we substitute local Bellwether Carmoday and Vella Dry Jack.  It’s great for a holiday buffet, or travels well, too.  I’d love to hear about your favorite take-along dishes for the holiday season…

Farmhouse Macaroni and Cheese

7 tablespoons unsalted butter (or 6 tablespoons unsalted butter and 1 tablespoon truffle butter)
1/4 cup plus 2 tablespoons all-purpose flour
4 cups milk
1 1/2 teaspoons dry mustard
1/8 teaspoon cayenne, or to taste
1 pound elbow macaroni
3 1/2 cups coarsely grated Italian Fontina cheese (about 10 ounces)
1 1/3 cups freshly grated Parmesan cheese (about 4 ounces)
1 cup fresh bread crumbs

Preheat oven to 350°F. and butter a 3- to 4-quart gratin dish or other shallow baking dish.

In a heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.

In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Fontina, and 1 cup Parmesan and transfer to prepared dish.

In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter (or truffle butter) into bits and scatter over topping.

Bake macaroni in middle of oven 25 to 30 minutes, or until golden and bubbling.

Serves 6 to 8 as entrée or 8 to 10 as a side dish.

Farmhouse Inn and Restaurant