Parmigiano-Reggiano Golden Macaroni and Cheese

My old world twist on an American classic.

INGREDIENTS

1 lb elbow macaroni 1 cup freshly grated Parmigiano-Reggiano OR 1 cup freshly grated Pecorino Romano Cheese 1 cup freshly grated sharp white cheddar cheese 1 cup mild cheddar cheese ¼ cup sour cream 2 tablespoon grey poupon mustard ½ stick unsalted butter plus 2 tablespoons ¼ teaspoon smoked paprika

FOR BECHAMEL SAUCE

½ cup flour ½ cup butter 1 cup whole milk. 1 cup heavy whipping cream 1 teaspoon sugar 1 egg well beaten

DIRECTIONS

Cook macaroni according to directions on package. Drain and reserve 1 cup of cooking liquid. Rinse under cold running water and set aside. Whilst still warm mix in two tablespoons of unsalted butter. Butter a deep baking dish and set aside.

In a heavy saucepan under medium heat melt butter, add flour and stir quickly to blend to a smooth paste. Add milk slowly while continuously stirring to avoid lumps. When mixture boils and is thickened remove from heat and add cheeses, sour cream, sugar, beaten egg and mustard. Add cheese sauce to macaroni. Pour mixture into prepared baking dish and sprinkle top with smoked paprika. Bake at 325 degrees for 45 minutes.

The reserved liquid can be used to dilute the cheese mixture if required.