Macaroni & Fromage Rustique

Ossau Iraty is a sheep milk cheese style from the Basque region. It is has a nutty taste and finishes with a butterscotch flavor. Emmental is a cow milk cheese full of grass flavor with robust butterfat content. The mixing of the two gives a balance of flavors that is enhanced by the heat and the wheat flavor of the pasta.

Ingredients
1 pound elbow macaroni
1 cup finely diced bacon
2 cups diced onion
1 tablespoon minced garlic
4 cups whole milk
2 sprigs fresh thyme
2 whole bay leafs
2 garlic cloves, smashed
3 ounces white roux (see note below)
salt and white pepper to taste
12 ounces Ossau-Iraty (or another hard sheep milk) cheese, shredded
8 ounces Emmental (or Morbier) cheese, grated
3 tablespoons finely minced Italian parsley
kosher salt, black pepper and cayenne pepper to taste
1/2 cup butter
1 cup toasted bread crumbs
2 tablespoons minced fresh rosemary, thyme and oregano
3 tablespoons finely grated Mimolette (or aged Comté)

Method
1. Cook elbow macaroni fully in boiling salted water. Drain well.
2. Preheat the oven to 350°F. In a small saucepan, cook the bacon over medium heat until the fat renders out and the bacon is slightly crisp. Remove and discard 2 tablespoons of bacon fat. Add the onions and cook for another 8 to 10 minutes or until the onions are soft and start to color. Add the garlic and cook another 5 minutes. Set aside.
3. For the béchamel sauce: In a medium saucepan over medium heat, scald the milk, remove from heat and add thyme, bay leaf, and smashed garlic; cover and steep 15 to 20 minutes.
4. Remove the thyme, bay and garlic, slowly whisk in the roux and bring to a simmer for 20 minutes; season and strain.
5. Take off heat and stir in cheeses until completely melted. Adjust the consistency with more milk if necessary. It should be a the consistency of pancake batter.
6. Adjust seasoning and taste with kosher salt, black pepper and cayenne pepper.
7. For the breadcrumbs, mix the toasted crumbs with the minced herbs and grated Mimolette and season with salt and pepper. Rub a large casserole dish with 2 tablespoons butter and lightly coat with bread crumbs.
8. Fold the bacon mixture, sauce and macaroni together. Pour it into prepared casserole pan and top with the remaining bread crumb mixture; dot with the remaining butter.

*Note: Roux (pronounced “roo”) is a thickening agent for soups and sauces. Made by cooking equal part of flour and oil until the raw flavor of the flour cooks out and the roux has achieved the desired color, a properly cooked roux imparts silky-smooth body and a nutty flavor while thickening soups and sauces.

Pairs well with any red (Cabernet, Merlot, Syrah).

Serves 10