Five Cheese Smoked Mac and Cheese
1 box pasta of choice
1/4 cup butter
1 onion, finely diced
¼ cup flour
1 tablespoon minced garlic
3 cups milk
Salt and pepper to taste
1 tablespoon Tabasco or other hot sauce
1 cup grated Gruyere cheese
½ cup grated white cheddar cheese
½ cup grated Parmesan cheese
½ cup grated Swiss cheese
¼ cup grated Romano cheese
Cook pasta according to the directions on the box. In a heavy-bottomed sauce pan, heat butter over medium-high heat and sweat the onions until translucent. Add the flour and mix it together with butter; this is your roux. Lower heat and continue to cook for 4-5 minutes, continuously stirring. Slowly whisk in the milk. Once the milk is all added, turn heat up and cook another 7-8 minutes, stirring. Lower heat again to medium and add salt and pepper to taste, Tabasco and cheeses. Once cheese is melted, add drained pasta and serve.
Stephen Harman is the in-house chef at the The Coastal Cupboard in Mount Pleasant. A graduate of the College of Charleston, he has been sous chef at The Mustard Seed locally and at J. Alexander's in Chicago. He was executive chef at Huck's Lowcountry Table on the Isle of Palms.
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