White cheddar gives a gourmet quality to macaroni. This dish is made with "maccheroni" which is macaroni made with the hardest durum wheat flour. It has a unique textured finish well suited to sauces. Maccheroni and white cheddar may ordered from www.zingermans.com. Look for Fleur de Sel while you are there.

2 cups Maccheroni or medium macaroni elbow noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups fat-free milk
1 1/2 cups shredded sharp white cheddar cheese
Pinch Fleur de Sel
Pinch white pepper
1/2 cup shredded sharp white cheddar cheese

1.  In a 12-quart stockpot, bring a full pot of water to boil. Cook
     noodles 15 minutes. Drain in a colander; shake out and water
     which might be trapped in the noodles.

2.  Preheat the oven to 350 .

3.  In a 5-quart sauté pan, melt the butter over low heat, whisk in flour.
     Remove from heat, quickly whisk in milk. Return to heat and cook
     over medium heat until the sauce thickens.

4.  Stir in cheese, Fleur de Sel and pepper. Mix drained macaroni with
     the cheese sauce and pour into a 2 1/2-quart soufflé dish.
     Bake 25 minutes.

     Makes 4 servings

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