REC: Macaroni and cheese and cheese and cheese and........
Macaroni and cheese and cheese
and cheese and cheese and cheese
1 lb. uncooked elbow macaroni
2 c. milk
2 c. half-and-half
3 c. sharp white Cheddar cheese, shredded
3 c. American cheese, shredded
2 c. Parmesan cheese, shredded
2 c. mozzarella cheese, shredded
2 c. Gruyere cheese, shredded
1/2 cup bread crumbs
1/2 tsp Creole seasoning
1/4 tsp ground white pepper
1/4 tsp hot sauce or to taste (optional)
Preheat oven to 350° F.
Cook macaroni according to package directions. Drain well; set aside
and keep warm.
pour milk and half-and-half in large saucepan. Add Over medium
heat, bring to almost boiling. Reduce heat to low. Stir in the white pepper,
hot sauce and creole seasoning.
Gradually add cheeses, stirring constantly. Cook and stir until all
cheese has melted, about 5 minutes.
Pour 3/4 of the cheese sauce over macaroni and stir until well
Place macaroni in 4-quart casserole (or individual serving-sized
Sprinkle with bread crumbs. Cover with the remaining cheese sauce
Bake 50 to 60 minutes or until browned and bubbly.
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