Warm, gooey Mac & Cheese tops my list of comfort foods…especially in the winter time. Here’s my easy homespun recipe made with lots of local Hamptons ingredients I love.

Ingredients:
1 pound Citarella fresh made fusilli pasta
1 cup shredded Mecox Bay Dairy Mecox Sigit cheese
2 cups Mecox Bay Dairy Farmhouse Cheddar
2 cups milk
5 tablespoons butter
1/4 cup flour
1 tablespoon Hamptons Salt Company Sea Salt
1 teaspoon black pepper
1 tablespoon fresh breadcrumbs

Instructions: Preheat oven to 375. Boil pasta as directed and set aside. In large saucepan melt butter on low heat, then add flour to make a rue, whisking constantly.  Slowly add room temperature milk until the sauce starts to thicken. Add cheese one cup at a time stirring with wooden spoon. Add salt and pepper, stir until cheese has melted. Turn heat off. Add pasta to the pan and coat. Pour mixture into pie dish, and sprinkle with breadcrumbs on top. Bake at 375 for 20 minutes or until top is golden brown.

Southampton Wines  at Water Mill is my go-to spot for vino. My pal Mike who owns the shop suggested this chilled organic Pinot Grigio which was perfect with the pasta.

I only buy cheese from Mecox Bay Dairy, which is the only dairy on Long Island’s South Fork. Art Ludlow and his family own and operate the dairy which crafts artisan products through sustainable farming practices.  The Farm Store at Mecox Bay Dairy where you can shop all of their farm fresh products. Everything sold here is made here. Address: 855 MECOX ROAD, Bridgehampton; 631.537.0335