| This recipe is liked by 2 person(s). |
|
Maybe the best looking Mac & Cheese ever
Nb persons: 0
Yield:
Preparation time:
Total time:
Source: http://solomonrecipes.blogspot.com/search?updated-max=2011-03-11T14%3A06%3A00-05%3A00
| 1 stick | butter |
| 2 pint | container, medium size, heavy cream. |
| 1/2 Cup | flour |
| 1 | brick of Asiago, shred |
| 1 | brick fontina, shred |
| 1 bag | Monterey Jack, (2 cups) |
| 1 bag | sharp cheddar, (4 cups)- divided, save 2 cups for topping |
| 1/2 cup | grated parmesan cheese |
| 2 lbs | elbow macaroni |
- Make rue with butter and flour, add cheese and cream, if mixture gets too gummy just add milk to loosen
cook until it becomes smooth sauce. You may need to add milk to achieve desired consistency.
Cook elbows aldente (about 6 min) drain and rinse with cold water
mix elbows with sauce, spray casserole dish or dutch oven with cooking spray before putting in mixture, top with leftover cheddar and bake 30 min at 350
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.