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Macaroni & Cheese
by Reeni

14 oz. – elbows
10 tablespoons and 1 teaspoon – butter, divided
2 cups – cheez–its
12 oz. – White Extra Sharp Cheddar, shredded, set aside 2 oz. – for topping
12 oz. – Extra Sharp Cheddar, shredded, set aside 2 oz. – for topping
6 oz. Monterey Jack, shredded
6 oz. Swiss, shredded
1 cup diced onion
2 cup – flour
2 and 1/2 cups – whole milk
1/4 cup – heavy cream
2 teaspoons – Dijon mustard
2 teaspoons – dry mustard
1 tablespoon – parsley
1 and ½ teaspoons – fine sea salt, 1 teaspoon for boiling pasta
½ teaspoon – freshly ground black pepper

1.In a large pot bring 4 quarts of water to a boil. Add 1 tsp. salt and the elbows to the water and bring to a boil again. Cook elbows for 9 minutes to al dente. Remove from heat, drain and toss with a teaspoon of butter, cover and set aside if cheese sauce is not ready.
2.While elbows are cooking preheat oven to 350 degrees. Butter a 9×13 baking dish. Melt three tablespoons of butter in a large skillet. To a large Zip top bag add cheez-its, use a mallet to crush into fine crumbs. Pour into medium bowl. Add the melted butter to the cracker crumb mixture; toss to coat and set aside.
3.In the large skillet melt 2 more tablespoons of butter on low heat; add diced onion and cook 5-7 minutes until softened, set aside.
4.In a large saucepan over medium heat melt 5 tablespoons butter; whisk in flour and cook for 2-3 minutes until thick and bubbly. Slowly add milk and cream; bring to a boil while constantly whisking. Lower heat and add mustards, parsley, salt, and pepper, whisking until well combined. To this add the cheeses, whisk on low heat until all the cheese is melted and incorporated evenly. Remove from heat.
5.Add drained pasta and onions; mix well until all the macaroni is coated with the cheese mixture and red onions are evenly distributed. Pour into buttered baking dish. 6.Sprinkle the top evenly with the 2 oz. each of white cheddar and extra sharp cheddar set aside earlier. Then sprinkle evenly with the cheez-it mixture made earlier.
7.Bake for 20 – 25 minutes until cheese is bubbly.

Source: Cinnamon Spice and Everything Nice

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