Classic Mac & Cheese

1 pound dry macaroni pasta

2 cups shredded guyere

2 cups shredded white cheddar

1/2 cup Pecorino Romano or Parmigiano cheese

3 cups milk

1 cup heavy cream

1/2 cup AP flour

1+ 4 tablespoons mild extra virgin Olive Oil

1 large shallot finely minced

2 teaspoons salt

fresh ground pepper to taste

Preheat the oven to 375 F.

Grease a 13" x 9" baking dish with garlic olive oil.

Bring a large stock pot of salted water to a full boil. Add the pasta and cook based on the package instructions to al dente.

In a large stock pot, heat the olive oil over medium heat. Add the shallot and saute for about 2 minutes until the shallot just begins to turn golden. Add the flour into the olive oil and whisk to blend thoroughly for about one minute, stirring constantly.

Slowly pour the milk into the flour roux, whisking constantly. Add the cream and continue whisking until thickened. Add all of the cheese to the bechamel, reserving 1 cup of guyere cheese. Stir to melt and combine. Taste for seasoning and adjust with salt and pepper if desired.

Add the pasta. Mix well and pour into the prepared baking dish. Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.

Serves 6-8