Thanks

AM
The Dinner Chronicles

This is, in my humble opinion, the ultimate comfort food and definitely the Ultimate Mac & Cheese!

12 Tbsp unsalted butter (1 1/2 sticks)
3 cups white crusty bread, cut into 1/4 inch pieces
4 cups half & half
1 cup milk
1/2 cup flour
2 tsp. salt
1 tsp. freshly ground pepper
1/2 tsp. red pepper flakes
1 tsp. garlic powder (or granulated garlic)
1/4 tsp. freshly grated nutmeg
2 cups Tillamook Vintage White Cheddar Cheese, shredded
2 cups Tillamook Sharp Cheddar Cheese, shredded
2 cups gruyere cheese, shredded (or other Swiss)
1 1/4 cups Romano cheese, shredded
1 pound large macaroni with grooves
Preheat oven to 325 degrees. Butter and set aside a 9x13 casserole dish. Combine bread cubes (or crumbs) with 4 Tbsp melted butter and 1/2 tsp garlic powder. Set aside.
Melt 6 Tbsp butter in large saucepan. Add flour and cook and whisk for a minute or two. Slowly add milk, half & half and 1 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp red pepper flakes, 1/2 tsp garlic powder and nutmeg. Continue cooking and whisking until mixture bubbles and becomes thick.
Remove pan from heat and stir in 2 cups sharp cheddar, 1 cup vintage white cheddar, 1 cup Swiss cheese and 1 cup Romano; set cheese sauce aside. Blend the remaining cheese together.
Cook macaroni in a large pan of boiling water 2-3 minutes less than manufacturer's directions. Drain well and rince under cold running water. Add salt and pepper to taste and 2 Tbsp butter. Stir cheese sauce into the macaroni.
Pour mixture into a 9x13 dish. Sprinkle with remaining cheese and buttered bread crumbs. Bake until browned on top.....about 30-40 minutes.

Daddy O's Mac and Cheese

4 TB Flour
4 TB unsalted butter
4 cups whole milk (for xtra richness, use half/half or light cream)
1 bay leaf
ground nutmeg
ground cayenne pepper
ground pepper
salt

1/2 lb smoked mozzerella, grated/shred
1/2 lb good cheddar, grated
1/4 lb crumbled gorgonzola
1/8 lb asiago, grated

1 lb orecchiette pasta (or I often use cavatelli)

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Preheat oven to 350

Boil water for pasta, cook to just al dente and drain.

In the meantime, scald milk in small saucepan with bay leaf

Melt butter in saucepan, add flour and cook roux for 3 minutes until golden. Discard bay leaf from milk and add slowly, stirring constantly. Add a dash of nutmeg, cayenne, salt and pepper to taste. Bring to a light simmer stirring until thick.

Remove from heat and add cheeses, stirring until melted.

Add pasta to sauce, stirring to coat evenly. Pour into 3qt casserole dish (I use mini individual crocs, sprayed w/ butter pam).

Bake for about 25 minutes, or until golden on top.

I have a few dinners to make for friends in need and I'm hoping to do a triple batch and get them all done at one.

AM