Thursday, December 31, 2009

Cuisine: Macaroni and Cheese

I love Macaroni and Cheese. Any kind really. from the Kraft box to the custard-style to the boiled pasta and some olive oil and parmesan cheese kind. There is one particular recipe that I make for holidays. It costs about $100 to make and makes enough for about 20 people. It is filled with a dozen eggs, pounds and pounds of cheese, and enough calories, cholesterol, sodium, and fat to give you an immediate heart attack, stroke, and diabetes all at once. That is why I only make it for special occasions.

That said, it is a very custardy mac and cheese. Heck, it has a dozen eggs. My husband prefers the creamy kind. So this holiday, I obliged and created a NEW mac and cheese recipe. It is way creamier, cheaper, and more complex (in taste not making). Here it is as a new years gift to ya'll.

1 (16 ounce) package of elbow macaroni
9 TBSP butter
1 onion, finely diced
6 cloves garlic
1 cup shredded extra sharp Cheddar cheese (Tillamook preferably)
1/2 cup shredded gouda
1/2 cup Pepper Jack cheese
1/4 tsp salt
1/2 tsp ground cayenne pepper
1/2 tsp pepper
1/4 tsp nutmeg
1/4 tsp cinnamon
8 ounces cubed processed cheese food (Velveta preferably)
2 eggs, beaten
1 1/2 cups half and half

Bring a large pot of salted water to a boil. Add the pasta. Cook for 8 to 10 minutes. Drain and set aside.

While the water is boiling, in a small covered saucepan add the butter, diced onion, and garlic. Sauté until the onions are translucent (about 10 minutes). Add butter, onions, and garlic to cooked macaroni and stir.

While the macaroni is still hot, mix in the processed cheese food and stir until combined.

In a large bowl, combine all the shredded cheeses, salt, and spices. Mix well. Set aside 1/2 cup.

Beat the egg and half and half together. Set aside.

Add the half and half/egg mixture and the cheese and spice mixture to the macaroni. Stir until combined.

Heat the oven to 350 degrees.

Grease a deep 2 1/2 quart casserole dish, and pour macaroni and cheese into it. Top with 1/2 cup of the cheese mixture you set aside.

Bake in preheated over for 45 minutes or until hot and bubbling around the edges. Cool and serve.

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