Most Amazing Mac & Cheese EVER!
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 endIn 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 topBake 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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