At long last, here is the family-sized recipe for our Macaroni and
Cheese…quite possibly the most requested recipe we've ever
shared. After you try this recipe, you'll understand why so many
of our customers claim it's the best they've ever tasted. Five different
cheeses make this a standout in comfort food.
Makes 8 generous servings
Ingredients:
1.5 lb. elbow macaroni
7 tblsp. Butter, divided
¾ cup flour
1 quart milk
¼ cup grated Peccorino Romano cheese
2 cups grated Tillamook cheddar cheese, divided
½ cup grated mozzarella cheese
½ cup grated provolone cheese
1 cup grated pepper jack cheese
1 tsp. Tabasco sauce
½ tsp. salt
Freshly ground black pepper
Instructions:
Lightly butter a 9x11 inch oven proof baking dish at least 2"
deep.
Shred cheeses and set aside.
Cook the macaroni in ample salted water until al dente. Drain
and toss into a large mixing bowl, stirring in 1-tablespoon butter
to prevent macaroni from sticking together.
In a 3-quart saucepan melt the remaining butter, slowly whisking
in flour until a smooth paste is formed. Cook over low heat, stirring
constantly until golden but not brown - approximately 3 minutes.
Remove from heat and gradually whisk in milk, being careful to
whisk away lumps. Return to medium high heat and cook, stirring
constantly until sauce thickens - about 5 minutes. Fold in the
Peccorino, Tabasco, salt and pepper and pour over cooked macaroni.
Set aside 1 cup of the cheddar cheese and stir in the remaining
cheeses into the pasta and sauce. Pour into prepared pan and top
with reserved cheddar cheese.
Cover with foil and bake at 325 degrees for about 1 hour until
bubbling. Remove foil and bake an additional 15 minutes until
browned.
Note: Mac & Cheese can be made in advance and refrigerated
up to 24 hours. Allow to cool completely before covering and refrigerating.
Allow an additional 20 minutes of baking time for the chilled
dish.
