Raccoon and Lobster

I am sitting down to write this post having just consumed approximately double the recommended serving size for an North American moose. Perhaps I would have more of a lead-up to this recipe if I wasn’t desperately in need of a post-meal nap. The one thing I will point out is that instead of regular bread crumbs, if you happen to have a slightly stale roll of Rich Man’s Brioche, it makes things even better. And by better, I mean fatter.

Marcaroni and Cheese adapted from Saveur’s “favorite mac and cheese” recipe

serves 4 gluttons or 6 people with self control

1 lb tube shaped pasta
2 tbsp butter
1 yellow onion, coarsely chopped
1 clove garlic
1 tsp thyme
1 tsp rosemary
sprinkle grated nutmeg
1/4 cup white wine
2 tbsp flour
3½ cups whole milk
2 tbsp dijon mustard
1 lb grated cheese – aged gruyere or sharp cheddar are particularly good choices
salt and pepper
2 tbsp coarse bread crumbs

Preheat oven to 400°F. Boil a large pot of water and cook the pasta until not quite done, about 5-7 minutes. Drain.

In a large saucepan, melt the butter and add the onions, garlic, thyme, rosemary, and nutmeg. Cook over medium heat until the onions are soft, 8-10 minutes. Add wine and cook for 2-3 minutes. Stir in the flour and cook for 1 minute, so the flour taste is cooked out. Slowly whisk in the milk then the mustard. Reduce heat to a simmer and stir until the sauce is thick and creamy and coats a spoon, 15-20 minutes. Remove pan from heat and add 3 cups of the cheese to the sauce, one handful at a time. Stir until melted in before adding next batch. Season to taste with salt and pepper.

Add pasta to the sauce until well coated and transfer to a baking dish. Scatter remaining cheese on top and sprinkle with bread crumbs. Bake until bubbling and the crust is golden brown, about 25 minutes. Gorge yourself.