Uncle Bill's Macaroni With 3 Cheese |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is one of our favorite Mac & Cheese dishes. The tomatoes and onions just give it that added nice flavor. Easy to prepare. Ingredients:
3 cups elbow macaroni |
8 tablespoons butter, divided |
1/4 cup all-purpose flour |
2 cups whole milk, homogenized |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/2 teaspoon tabasco sauce or 1/2 teaspoon red hot sauce |
2 1/2 cups grated sharp cheddar cheese, divided |
1 tablespoon butter, for rubbing inside of casserole dish |
1/2 cup grated swiss cheese |
1/2 cup grated parmigiano-reggiano cheese or 1/2 cup padano cheese |
28 fluid ounces italian plum tomatoes, crushed (divided) |
1/2 cup finely chopped onion |
Directions:
1. Cook elbow macaroni according to package instructions, al dente', about 15 minutes; drain well and set aside.
2. Preheat oven to 350 degrees F.
3. In a saucepan over medium heat, melt 4 tablespoons of butter.
4. Stir in flour to form a paste; DO NOT LET IT BURN OR GO LUMPY.
5. Slowly whisk in milk and bring to a simmer, stirring constantly until sauce begins to thicken.
6. Add salt, pepper and Tabasco or Red Hot Sauce.
7. Remove from heat and stir in 1 cup of grated sharp cheddar cheese, stirring until blended.
8. Butter a 9 x 9 ovenproof casserole dish.
9. In a bowl, mix together elbow macaroni, cheese sauce and half of the tomatoes with juice.
10. Transfer macaroni to the prepared casserole dish.
11. Sprinkle top with remaining 1 1/2 cups grated sharp cheddar cheese, Swiss cheese and Parmesan cheese.
12. Add remaining 4 tablespoons of butter in dollops on top.
13. Bake uncovered in preheated 350 F oven for 30 minutes or until bubbly and golden.
14. Serve with the reamining crushed tomatoes and a sprinkle of chopped onions or chopped green onions.
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