The Dish: Coda -- Homemade Mac And Cheese

The Chef: Randy Booth

INGREDIENTS - Serves four
2 cups milk
1 bay leaf
6 tablespoons unsalted butter
4 tablespoons flour
2 cloves of garlic
2 shallots finely chopped
3 cups of shredded Cabot aged extra sharp vintage cheddar
2 teaspoons of salt
4 oz. cooked pancetta
2 oz. sweet peas
1 lb. cooked elbow macaroni

METHOD
Simmer the milk and a bay leaf in a sauce pan. Melt the butter and sauté the shallots and garlic until soft, then add the flour and cook on low heat for 3 mins. Add the milk gradually , whisking all the time to avoid lumps, increase the heat to med and cook until mixture bubbles, then add salt and cheddar whisk until smooth. Mix cooked pasta, peas, pancetta and cheese sauce in a bowl sprinkle with shredded cheddar. Finish in 375 degree oven for 5 mins. to melt cheese.

Coda Bar and Kitchen
329 Columbus Avenue
South End, Boston 02116
617-536-CODA (2632)
http://codaboston.com/