Macaroni And Cheese (Leo Tolstoy'S Family Style)

• 2/3 lb macaroni
• 1/3 lb shredded parmesan cheese
• 1 cup chicken stock
• 1 tablespoon flour
• 1 tablespoon butter
• 1 medium carrot
• 1 medium onion
• 1 -2 small rutabagas or 1 -2 small turnip
• 1 -2 small potato
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

1. Bring a large pot of heavily salted water to a boil over high heat.
2. Make the vegetable sauce(see recipe below) while waiting for water to boil.
3. When water has began to boil Add the pasta and cook until for about 5-10 minutes until Al dente( firm yet springy to the touch).
4. Strain and add butter; set aside until needed.
5. On a large skillet or large casserole dish place 1/3 of pasta and add the vegetable sauce and shredded cheese,then add another layer with pasta, sauce and cheese. Repeat until skillet or Casserole dish is full.
6. Put skillet or casserole dish in to the oven for 20 minutes 302 F (150C).
7. When done sprinkle Parmesan on top and serve with fresh chopped basil and fresh tomatoes.
8. Vegetable Sauce: slice carrots, onions, rutabagas or turnips, and potatoes into small pieces. In a large pot, add a tablespoon butter then add the vegetables. Sautee the vegetables until onions are translucent. Add 1 table spoon butter and flour and cook until a reux forms( blond colored paste) Add 1cup of chicken stock(add more as necessary) and a spoon of sugar. Cook until the vegetables become soft. Than puree it. Add salt and pepper to taste.

macaroni, parmesan cheese, chicken stock, flour, butter, carrot, onion, rutabagas, potato, salt, pepper

Taken from www.food.com/recipe/macaroni-and-cheese-leo-tolstoys-family-style-520752 (may not work)