Recipe: The House macaroni and cheese

Total time: 1 hour

Servings: 6

2 3/4 cups milk

1/4 cup ( 1/2 stick) butter

1/4 cup flour

1 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon allspice

1/8 teaspoon nutmeg

1/8 teaspoon cayenne

2 3/4 cups grated extra-sharp raw goat’s milk Cheddar

1 1/4 cups shredded Fontina

2 cups grated Gruyere

1/2 pound large pasta shells

1 1/4 cup fresh bread crumbs or panko

1. Heat the broiler or oven to 350 degrees. Heat the milk to just below boiling; set aside.

2. Melt the butter in a saucepan. When it starts to bubble, whisk in the flour and cook for 1 minute to make a roux. Slowly pour the heated milk into the roux, whisking constantly over medium-low heat, and cook until the mixture bubbles and becomes thick, about 2 to 3 minutes.

3. Add the salt, pepper, allspice, nutmeg and cayenne. Stir in the grated Cheddar, Fontina and Gruyere over low heat until the cheeses melt, 1 to 2 minutes.

4. Cook the pasta in rapidly boiling salted water slightly less than you normally would, 10 minutes. Stir the pasta into the sauce and divide evenly among 6 buttered ramekins.

5. Divide the bread crumbs evenly among the ramekins and scatter over top. Brown the bread crumbs under the broiler 1 to 2 minutes or in the oven, about 30 to 35 minutes.

Each serving: 686 calories; 1,203 mg. sodium; 160 mg. cholesterol; 49 grams fat; 30 grams saturated fat; 24 grams carbohydrates; 37 grams protein; 0.99 gram fiber