Most Amazing Mac & Cheese EVER!

Writen by: Hank Wethington

Posted on 24 November 2011

Yes, I know this has Velveta in it; deal. This really is amazing. Great cheese, crust and a bit of spice. It’s a lot of work, but so worth it.

 Mac and Cheese

Ingredients:

½  pound sharp cheddar
½ pound diced (small) Velveeta cheese
1 pound soft mozzarella
3 cups milk
7 Tablespoons butter
½ cup flour
½ fresh grated parmesan cheese
¼  cup grated romano cheese
2 teaspoons red tobasco sauce
½ teaspoon white pepper
1 pound box of rigatoni, medium shells, or other pasta (I use medium shells)
¾ teaspoon chili powder or hot paprika
¾ cup milk-reserved for the end

In a saucepan:

Heat 3 cups milk until near boil/ turn off heat

In a separate pan

Cook pasta and drain

In a large, heavy frying pan:

Melt butter- When foam disappears, remove from heat, add flour and mix well. Return to medium/low heat and stir occasionally for 2-3 minutes (Don’t brown the flour). Gradually stir in hot milk. Add Velveeta cheese. Raise heat to medium/high and stir constantly until smooth and thick. Remove from heat. Add parmesan and romano cheese and whisk until smooth, stir in tobasco and white pepper. Fold in cooked pasta into cheese sauce mixture.

In a large pan (at least a 13×9) Layer in the following order:

 ½ the pasta/cheese sauce mixture
½ the grated cheddar and moz cheese
Rest of pasta cheese sauce mixture
Rest of grated ched/moz
Sprinkle top with chili powder or paprika
Pour remaining ¾ cup milk over the top

Bake 1 hour, uncovered, at 375 degrees, until edges are bubbling

If it browns before the hour is up, cover it with foil in the oven.  If possible, when done, let it sit for 15+ min


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