Michelle Weber
When the weather gets cold we all want something warm and tasty. With the rain and cold coming it's perfect timing. 7’s Frances Rivera heads to "Coda" in Boston’s South End to whip up some mac and cheese. It's in “The Dish!”
The Chef: Randy Booth
INGREDIENTS - Serves four
2 cups milk
1 bay leaf
6 tablespoons unsalted butter
4 tablespoons flour
2 cloves of garlic
2 shallots finely chopped
3 cups of shredded Cabot aged extra sharp vintage cheddar
2 teaspoons of salt
4 oz. cooked pancetta
2 oz. sweet peas
1 lb. cooked elbow macaroni
METHOD
Simmer the milk and a bay leaf in a sauce pan. Melt the butter and sauté the shallots and garlic until soft, then add the flour and cook on low heat for 3 mins. Add the milk gradually , whisking all the time to avoid lumps, increase the heat to med and cook until mixture bubbles, then add salt and cheddar whisk until smooth. Mix cooked pasta, peas, pancetta and cheese sauce in a bowl sprinkle with shredded cheddar. Finish in 375 degree oven for 5 mins. to melt cheese. 
Coda Bar and Kitchen
329 Columbus Avenue
South End, Boston 02116
617-536-CODA (2632)
http://codaboston.com/
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