Traditional Mac and Cheese

What you will need:

1 box Elbow Pasta cooked and drained
1 block Farmer Cheese (Located by Cottage cheese in store)
8 oz Gruyere Cheese
8 oz Sharp Cheddar Cheese
8 oz Cheddar Jack Cheese
8 oz American Cheese
2 tablespoons Butter
2 finely diced Shallots
1/2 cup Flour
3/4 cup Milk
1/2 cup Bread crumbs
1/2 cup dry White Wine
Tabasco sauce

I adapted this recipe from my favorite chef, Charlie Palmer. This is high in fat but full of flavor.

In a large Dutch oven melt butter over medium heat and cook shallots until translucent. Add wine and allow to burn off about 2 minutes. Slowly stir flour into pot. Add milk as mixture gets thick and stir with a wisk. Add cheese one at a time starting with farmers cheese and allow to melt. If mixture becomes too thick add a small amount of milk. Add tabasco to taste. When well mixed add in macroni and coat evenly. Top with breadcrumbs and bake at 350 until top has browned.