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Richard in Cincy

Totally over the top: REC: Baked Macaroni and Cheese

Veteran Member
5285 posts
Joined: Dec 12, 2005


Posted to Thread #8670 at 5:28 pm on Nov 15, 2007

1 lb. each of white cheddar, provolone, fontina, yellow cheddar, all shredded (keep yellow ched separate as it is added later)
1/2 lb. pecorino romano, shredded
1 cup parmigiano regiano, grated
2 onion, chopped
1/4 pound butter
2 qrts. cream
1 qrt. milk
1 tabl. salt
1 tabl. white pepper
1/2 tsp. cayeene pepper
2 tabl. dry mustard
1/2 lb. roux (1/4. lb. butter, 1/2 lb. flour)
2 pounds cooked pasta of choice

Carmelize the onion with the 1/4 pound of butter.

Add milk, cream, and seasonings and bring to a simmer.

Make roux and stir into the simmering cream. Cook on low heat for 20 minutes. Chill in fridge for 1 hour.

Add all of the cheeses EXCEPT the yellow cheddar and the parmigiano to the sauce. Combine.

Stir in cooked pasta and combine.

Butter a 9X12 baking pan liberally with butter. Sprinkle with Italian seasoned bread crumbs to coat butter. Fill pan with pasta. Any leftover pasta can be baked in individual serving casseroles.

Cover the top with the yellow cheddar.

Bake at 400F for 13-15 minues until the center temperature is 165F and top is browning nicely.

Sprinkle the parmigiano on top and bake for another 3-4 minutes until the parmigiano melts and crust.


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