TCDC Carla's Mac-N-Cheese

CARLA'S CHAT N' CHEW MACARONI N' CHEESE

1/2 pound butter, plus extra for the baking dish
1 1/4 pounds elbow macaroni
2 cups heavy cream
2 cups whole milk
1 small (1/4 to 1/3 pound) onion, diced small (about 1/2 cup)
4 cloves garlic, minced
1 cup flour
5 cups (1 1/4 pounds) shredded sharp cheddar
8 slices American cheese, broken in small pieces
2 cups (1/2 pound) grated Parmesan
3 tablespoons green hot Chile sauce (like Green Tabasco Sauce)
1/4 teaspoon ground cumin
Kosher salt
Freshly ground pepper
1/2 cup seasoned bread crumbs

Preheat the oven to 350°.
Lightly butter a 9x 13x4" baking dish.
Bring a large pot of salt water to a boil over high heat &
cook the macaroni until al dente, 8 to 10 mins.
Drain.

In a small bowl, combine cream & milk.
In a large saucepan over medium heat, melt the 1/2 pound of butter &
cook the onion & garlic until the onion is translucent,
about 6 mins, stirring occasionally.
Add flour, stirring constantly for 3 mins.
Add the cream mixture in a steady stream & whisk until smooth.
Bring to a boil, stirring occasionally, 8 to 10 minutes.

Stir in 4 cups of the cheddar cheese, the American cheese,
1 cup of the grated Parmesan, the hot pepper sauce, & cumin.
Stir until all the cheese has melted; the sauce will be very thick & creamy. Season with salt & pepper.

Remove the sauce from the heat & stir in the pasta.
Pour the mixture into the prepared baking dish.
Sprinkle with the remaining Cheddar, then the Parmesan,
& finally the bread crumbs.

Bake uncovered on the middle shelf for about 20 minutes,
until bubbling & brown on top.

Yield: 6 to 8 servings
Prep Time: 30 mins
Cook Time: 1 hour
Difficulty: Easy

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*The Corner Desk . Com* CARLA'S CHAT N' CHEW MACARONI N' CHEESE 1/2 pound butter, plus extra for the baking dish 1 1/4 pounds elbow macaroni 2 cups heavy cream 2 cups whole milk 1 small (1/4 to 1/3 pound) onion, diced small (about 1/2 cup) 4 cloves garlic, minced 1 cup flour 5 cups (1 1/4 pounds) shredded sharp cheddar 8 slices American cheese, broken in small pieces 2 cups (1/2 pound) grated Parmesan 3 tablespoons green hot Chile sauce (like Green Tabasco Sauce) 1/4 teaspoon ground cumin Kosher salt Freshly ground pepper 1/2 cup seasoned bread crumbs Preheat the oven to 350°. Lightly butter a 9x 13x4" baking dish. Bring a large pot of salt water to a boil over high heat & cook the macaroni until al dente, 8 to 10 mins. Drain. In a small bowl, combine cream & milk. In a large saucepan over medium heat, melt the 1/2 pound of butter & cook the onion & garlic until the onion is translucent, about 6 mins, stirring occasionally. Add flour, stirring constantly for 3 mins. Add the cream mixture in a steady stream & whisk until smooth. Bring to a boil, stirring occasionally, 8 to 10 minutes. Stir in 4 cups of the cheddar cheese, the American cheese, 1 cup of the grated Parmesan, the hot pepper sauce, & cumin. Stir until all the cheese has melted; the sauce will be very thick & creamy. Season with salt & pepper. Remove the sauce from the heat & stir in the pasta. Pour the mixture into the prepared baking dish. Sprinkle with the remaining Cheddar, then the Parmesan, & finally the bread crumbs. Bake uncovered on the middle shelf for about 20 minutes, until bubbling & brown on top. Yield: 6 to 8 servings Prep Time: 30 mins Cook Time: 1 hour Difficulty: Easy Back To Mac&Cheese & Pasta Recipes Page