Ingredients: |
Ingredients: 4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon red hot sauce
8 1/2 ounces grated Parmigianino Reggiano (about 2 cups)
1 pound elbow macaroni
1/2 teaspoon minced garlic
4 ounces cheddar cheese
4 ounces fontina cheese
4 ounces gruyere cheese
1/4 cup bread crumbs
1/2 cup creole seasoning
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Directions: |
Directions:In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4-5 minutes, stirring frequently. Remove from the heat, season with salt, pepper, hot sauce and 4 ounces of grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
Preheat the oven to 350 degrees.
Fill a large pot with water and bring to a boil over high heat. Add salt to taste and while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of butter and the garlic and stir to combine. Add the béchamel sauce and stir until well combined. Set aside.
Using the remaining tablespoon of butter, grease a 3 quart baking dish or casserole and set aside. In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
Please one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan and the creole seasoning and toss to combine. Sprinkle this over the macaroni and cheese.
Bake for 40-45 minute, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving. |
Personal
Notes: |
Personal
Notes: So this was first made in 2005 for Bill and Chris who loved it. I have made it several times for people I know are into Mac and Cheese. As I travel the United States I see many mac and cheese recipes. Including, more recently, those with truffle oil. In 2013, I took this recipe to Beecham's cheese house in Seattle to pick out their specific cheeses. They make a mean mac and cheese as well!
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