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Mackin' Cheese Recipe

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This recipe for Mackin' Cheese, by , is from Favorite Recipes , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Wendy Lotze
Added: Tuesday, February 12, 2008


8 tablespoons butter (divided)
4 tablespoons flour
2 cups half and half
1 teaspoon salt*
1/2 teaspoon white pepper*
2 cups plus 4 tablespoons grated Parmesan (divided)
1 pound medium shell pasta
1/2 teaspoon crushed garlic
6 ounces grated medium cheddar cheese
4 ounces grated white sharp cheddar cheese
4 ounces grated Swiss cheese
4 ounces grated Fontina cheese
3/4 cup crushed corn bread salad croutons

Easy-Assembly Order: Grate all your cheeses into piles on a plate, so they're ready to use and blend as needed. Then make the sauce (while the pasta water is boiling), and finally focus on the pasta.

Preheat oven to 350°.

Grease a 9”x13” baking dish (or 3-qt. casserole) with 1-2 tablespoons butter and set aside.

Béchamel (white sauce): Using a medium saucepan, place on low heat and melt 4 tablespoons butter. Whisk in the flour and cook the flour for 3 minutes, whisking constantly. Turn the heat up to medium and slowly whisk-in the half and half in 4 increments (pour, whisk, pour, whisk, etc.). Mix will thicken, continue to cook, stirring constantly for 5 minutes. Turn the heat off and add salt and white pepper to your taste*. Add 1 cup of the grated Parmesan. Continue to stir/whisk until the cheese is melted and the sauce is smooth and shiny.

Cheese: toss the remaining cheeses together to blend (reserving 4 tbsp Parmesan for topping). Divide into thirds.

Pasta: Fill a stockpot with lightly salted water, place on high heat and bring to boil. Add the pasta shells. Return to a boil then reduce the heat to medium and cook the pasta for up to 5 minutes: do not overcook. Take out while it is slightly undercooked ('al dente'), as it will continue to cook when baking in the oven with the sauce & cheese. Turn off heat. Drain pasta well in a colander and return to the warm pot to evaporate more water out of it. Add 2 tablespoons of butter and the crushed garlic, stirring to coat. Add the béchamel sauce and fold until thoroughly blended. Set aside.

Casserole: Spread one third of pasta mixture into the bottom of the baking dish. Then sprinkle with the first layer of blended cheeses. Layer with another third of the pasta and another third of the cheese, etc. (continue until the last thirds have been added). Combine crushed croutons with remaining Parmesan and sprinkle over casserole and bake for 45 minutes or until the cheese is melted (bubbling) and the top is golden brown. Wait at least 5 minutes to serve (for it to settle)…If you can.

Personal Notes:
Personal Notes:
A more complicated but very tasty recipe that won a ribbon at a Tillmook cheese annual competition.




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