Ingredients

The following ingredients have 4 Servings
  • 10 ounces elbow macaroni
  • 8 ounces gouda ((rind removed, shredded))
  • 1 1/2 cups milk
  • 1 cup golden raisins
  • 1 cup coarsely chopped pine nuts, toasted lightly, divided
  • 1/4 cup mascarpone
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instruction

  • Cook the pasta in a large pot of salted boiling water until al dente. Drain through a colander and set aside.To prepare the mornay sauce, heat the milk in a small saucepan over medium heat. As soon as the milk steams and tiny bubbles form around the edges of the pan, turn off the heat.
  • Place the butter in a medium saucepan and melt over medium flame. Add the flour and stir with a flat-edge wooden paddle just until the roux begins to take on a light brown color, scraping the bottom to prevent burning, about 3 minutes.
  • Slowly add the hot milk and stir constantly until the sauce thickens enough to evenly coat the back of a spoon - a finger drawn along the back of the spoon should leave a clear swath.
  • Stir in salt, pepper and golden raisins. Cook for 1 minute, stirring constantly.
  • Turn off heat, add Gouda and mascarpone, and stir until completely melted. Season with more salt and pepper to taste. If the sauce seems a bit thick, feel free to add more milk, 1/4 cup at a time, until you achieve your desired consistency (I ended up adding a 1/2 cup to make my sauce less thick and more smooth and creamy).
  • Pour sauce over pasta and stir in the pine nuts. Serve warm.
  • Alternative cheeses: Grand Ewe, Ewephoria sheep's-milk Gouda, Cypress Grove Lamp Chopper, or Trader Joe's generic sheep's-milk Gouda. Wine pairings: Dry Riesling, Merlot