Still Life with Cheese by Floris Claesz. van Dijck
as seen on Tiquets Blog
One pound elbow macaroni, cooked, rinsed with cool water and drained well
1 quart (4 cups) whole milk
1 tbsp coarse ground mustard
1 clove garlic, minced
6 Tablespoons butter
1/2 cup flour
1 tbsp salt
12 ounces (4 cups) grated Monterey Jack
8 ounces (2 cups) grated extra sharp cheddar cheese
1/2 teaspoon nutmeg
Fresh ground pepper
Did you know the Dutch were famous for their still life paintings of food?
To learn more watch this video from PBS’S The Art Assignement!
Preheat our oven to 375 degrees. Heat the milk, garlic, and mustard in a small saucepan until bubbles begin to form on the sides of the pan, but do not boil it. Melt the butter in a large (4 quart) pot and add the flour. Cook over low heat for 2 minutes stirring with a whisk constantly. Continue whisking and add the hot milk. Cook for several more minutes until thick and smooth. Remove from heat and add the cheeses, salt, nutmeg, and pepper to taste. Stir until melted. If the cheese is not melting, put heat on low and continue stirring. Add the macaroni and mix until pasta is covered with cheese sauce. Pour into a buttered 3 quart baking dish and bake 50-60 minutes.