Macaroni with 3 cheeses

The Lorax asked for this, and I thought I’d e-mail it, but when I read it again I realized I might need to share with the wider audience. Please understand: 1) I am not responsible for your cholesterol level, and 2) I’m not trying to usurp the publishing rights on this one. It’s on page 67 of the Classic Greek Cooking book published by St. George Greek Orthodox Church in Oklahoma City, OK (1987). I’m not printing the name of the contributor because not everyone wants there name on the internet.

6 Tbsp. butter
1/2 c. onion, minced. (Sometimes I grate it instead.)
6 Tbsp. flour
2 c. heavy cream (warned you)
1 c. white wine

1 c. each ricotta cheese, Gruyere cheese and grated Parmesan

1 lb. macaroni cooked

salt and pepper to taste

Sauté the onion in butter until soft, but not browned. Sprinkle the flour over the onion and cook about three minutes longer while stirring. Add the cream and wine; cook, stirring, until sauce is thick and smooth. Season with salt and pepper.

(FYI, this is a basic roux though adding cream and wine instead of milk. The most important things about a roux – or thickening sauce – is to not let it brown and to stir/cook the flour long enough that it no longer has a flour taste. This recipe uses 3 minutes, but I’ve often seen 5 minutes as the length of time required. Mastering a good roux makes you a worthy Southern cook.)

Stir in the ricotta, the Gruyere and one-half cup of the Parmesan.

Combine the cheese mixture with the pasta; place in a 3 quart baking dish. Sprinkle with remaining Parmesan. Bake at 350 F. until bubbly around the edges. (No time is given. I’d shoot for 15 to 20 minutes.)

Serves 8 to 10. Which is why you might want to half this recipe. If you’d like to pull back on some calories, use a cup of cream and a cup of skim milk and pay particular attention to thickening the roux. This is one where I pretty much let all the calories stay and simply eat less of it. You’re kind of in heaven after a couple of bites anyway, so you don’t need much more.