Chris' Recipes

Bon Appetite!

Baked 6 multi-cheese Mac ‘n Cheese

Written By: Chris - Apr• 23•12

We have a lot of Pasta Lovers in our family!  Bill and I decided to host Easter for his family this year.  Since the family is growing and includes many young adults, I was inspired to change up the traditional “Easter dinner” meal.  We figured why not prepare and serve what your guests like?  Since there was going to be about 25 of us and because many of their pallets gear to the simple side, we decided to go outside of the box and go casual.  The weather was beautiful so we grilled hamburgers and chicken on the grill.  Bill’s mom and sisters helped with salads and desserts and I prepared this is dish a day in advance along with the baked beans to save time.  It works out well refrigerating it and then simply baking it at the same time we manned the BBQ.  We actually doubled this recipe because our gang enjoys take home!

Bill, the biggest pasta fan himself was very eager and happy to try the test sample the day before!

Ingredients:

1 lb Pasta (Davinci Twists are 100% whole wheat, but don’t look like it!)
1/2 stick of Butter
2 Tablespoons Brummel & Brown
3 Tablespoons Flour
1 Quart Milk (fat free)
2 Cups Chicken Stock
1/2 Onion
1 Large Bay Leaf
fresh ground Nutmeg (2/3 nut)
1 Tablespoon Paprika
1 Tablespoon granulated Garlic
1 Tablespoon dry Mustard
1 Egg (beaters)
Salt
White Pepper
1 1/2 Cup Gruyère cheese
1/2 Cup Parmesan
1 Cup Mozzarella
1/4 Velveeta (2 % is less fat)
1 Cup Sharp Cheddar cheese
1 Cup Monterey Jack cheese

Panko Crumbs
Butter

Start by sauteing your finely chopped onion in the butter until translucent.  Then stir in flour and cook for at least five minutes.

Prepare chicken stock and whisk gently into onions and flour stirring constantly until dissolved

cook over medium low heat adding milk, bay leaves and herbs.  Add grated nutmeg and allow to lightly simmer while pasta is cooking

Retrieve Bay leaves and discard after melting the Velveeta.  Then slowly add in each grated cheese, stirring each and allowing to melt completely

Cook Pasta until al dent.  Temper egg and add to cheese mixture before combining pasta with cheese mixture.

Stir the pasta gently with the cheese until much the liquid has been absorbed and made its way into the pasta and the bubbles stop.

Top with an even coating of Panko crumbs that have been tossed with melted butter. Bake uncovered at 350 for at least 25 minutes, but depending on the size of your dish it may take longer.  Don’t over bake as macaroni dish will dry out.  Broil if necessary to brown Panko crumbs.  Allow to rest before serving.

Enjoy!

Cheers!
~Chris

 

Comments

comments

Print Friendly, PDF & Email

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

3 Comments

  1. Michele says:

    This sounds fabulous! I am going to try something like this this weekend but try the gluten free version.

  2. […] to the ribs and a way to change up the macaroni and cheese!  I basically followed my original 6 mulit-cheese recipe but varied only because of the other items that I had on hand!  This was delicious, but I […]

What do you think?