MACARONI & CHEESE TO DIE FOR

MACARONI & CHEESE TO DIE FOR image

Number Of Ingredients 12

1.5 lb. elbow macaroni
7 tblsp. Butter, divided
¾ cup flour
1 quart milk
¼ cup grated Peccorino Romano cheese
2 cups grated Tillamook cheddar cheese, divided
½ cup grated mozzarella cheese
½ cup grated provolone cheese
1 cup grated pepper jack cheese
1 tsp. Tabasco sauce
½ tsp. salt
Freshly ground black pepper

Steps:

Lightly butter a 9x11 inch oven proof baking dish at least 2" deep. Shred cheeses and set aside. Cook the macaroni in ample salted water until al dente. Drain and toss into a large mixing bowl, stirring in 1-tablespoon butter to prevent macaroni from sticking together. In a 3-quart saucepan melt the remaining butter, slowly whisking in flour until a smooth paste is formed. Cook over low heat, stirring constantly until golden but not brown - approximately 3 minutes. Remove from heat and gradually whisk in milk, being careful to whisk away lumps. Return to medium high heat and cook, stirring constantly until sauce thickens - about 5 minutes. Fold in the Peccorino, Tabasco, salt and pepper and pour over cooked macaroni. Set aside 1 cup of the cheddar cheese and stir in the remaining cheeses into the pasta and sauce. Pour into prepared pan and top with reserved cheddar cheese. Cover with foil and bake at 325 degrees for about 1 hour until bubbling. Remove foil and bake an additional 15 minutes until browned. Note: Mac & Cheese can be made in advance and refrigerated up to 24 hours. Allow to cool completely before covering and refrigerating. Allow an additional 20 minutes of baking time for the chilled dish.