0 recipes from contoocook and beyond


l/2 lb. butter plus extra for the baking dish
l-l/4 lbs. elbow macaroni
2 cups heavy cream
2 cups whole milk
l small onion diced small (about l/2 cup)
4 cloves garlic minced
l cup flour
5 cups (l-l/4 lbs.) shredded sharp cheddar
8 slices American cheese, broken into small pieces
2 cups (l/2 lb.) grated Parmesan
3 tbsps. green hot chili sauce
l/4 tsp. ground cumin
Iosher saltpepper
l/2 cup seasoned bread crumbs
Prheat oven 350. Lithly butter 9xl3″ pan. Bring pot of water to boil and cook macaroni until al dente, 8 to l0 mins. Drain
In a small bowl combine the cream and milk. In a large saucepan over med heat melt the l/2 lb. of butter and cook onion and garlic until onion is translucent about 6 mins. stirring occaisonally. Add the flour, stirring constantly for 3 mins. Add cream mixture in steady stream and whisk until smooth. Bring to a boil stirring occasionally, 8 to l0 mins. Stir in 4 cups of the cheddar, American cheese, l cup of grated Pamisan, hot pepper sauce, and cumin. Stir until all the cheese has melted; thesauce will be very thick and creamy. Season with s&p. Pour mixture into prepared dish. Sprinkle with remaining cheddar, then the parmesan and finally the bread crumbs. Bake uncovered on the middle shelf for aobut 20 mins. until bubbling and brown on top.
Serves 8 to l0 Sara Moulton Food TV

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