The Ultimate Mac & Cheese
This recipe is a take on the traditional mac and cheese. I got the recipe from my good friend Devon. She and her husband Dana made this for me and my family shortly after my father passed away. This was a HUGE hit with my family, even in our time of grief.
Ingredients:
¾ cup Unsalted Butter, plus more for greasing the baking dish
1 package garlic croutons ( the ones from Trader Joe’s if you can get them )
4 cups half-and-half (a quart)
1 cup milk
½ cup all-purpose flour
2 teaspoon salt
1 teaspoon freshly ground black pepper
½ teaspoon ground or whole red pepper flakes, or to taste
½ teaspoon garlic powder
¼ teaspoon freshly grated nutmeg or ½ teaspoon dried
2 cups Tillamook Vintage White Extra Sharp Cheddar Cheese, shredded
2 cups Tillamook Sharp Cheddar Cheese, shredded
2 cups Tillamook Swiss Cheese, shredded
1¼ cups Romano cheese, shredded
1 pound macaroni with grooves
Directions:
Preheat oven to 325°. Butter and set aside a 9×13 casserole dish, pull out half-and-half and butter (both should be about room temperature).
Melt 6 tablespoons butter in a large saucepan (enough to hold 10 cups) over medium heat. When butter melts add flour. Cook, whisking, 1 minute. While whisking, slowly pour in half-and-half and milk and add 1½ teaspoons salt, ½ teaspoon pepper, ½ teaspoon red pepper, garlic powder and nutmeg. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in 2 cups sharp cheese, 1 cup extra sharp cheddar, 1 cup Swiss and 1 cup Romano; set cheese sauce aside. Blend the remaining cheese together.
Fill a large saucepan with water; bring to boil. Add macaroni; cook 2-3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is slightly undercooked. Transfer macaroni to a colander, rinse under cold water, and drain well. Add salt and pepper to taste and add 2 tablespoons butter. Stir in the cheese sauce into macaroni.
Pour mixture into casserole dish. Sprinkle remaining 1 cup extra sharp cheddar, ½ cup Swiss, and ¼ cup Romano, add bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to wire rack to cool 5 minutes.
Soooooo good.