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An Updated Classic:
Macaroni and Cheese

Macaroni and cheese first appeared in cookbooks in Virginia in the early 1800’s with a recipe that listed only three ingredients—pasta, cheese and butter. Since that time thousands of variations on the original recipe have been prepared like macaroni with a mornay sauce (a béchamel sauce with cheese added), an egg-based cheese and noodle casserole, and with macaroni, spaghetti, cheddar cheese, and gouda; the possibilities are endless.

We reached out to Chef Colin Bedford of the AAA Five Diamond and Forbes Five-Star Fearrington House Restaurant in Pittsboro, North Carolina for his favorite version of this cheesy dish. Chef Bedford adds flavor to this classic comfort food with a white wine sauce, a combination of different kinds of cheese, and a crisp panko topping. Want to add even more flavor? Chef Bedford recommends adding mustard to the wine sauce or adding homemade bacon bits to the pasta mixture. Also, try substituting swiss cheese for the comté cheese for even more zip.

Mac & Cheese with Toasted Breadcrumbs
From Executive Chef Colin Bedford of The Fearrington House Restaurant
in Pittsboro, North Carolina

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