Ingredients: |
Ingredients: 1/2 lb of butter, plus extra for the baking dish
1 1/4 lbs. elbow macaroni
2 cups of heavy cream
2 cups whole milk
(you can substitute 4 cups 1/2 and 1/2 for the cream and milk)
1 small onion, diced (about 1/2 cup)
4 cloves garlic, minced
1 cup flour
5 cups (1 1/4 lbs) shredded sharp cheddar cheese
8 slices American cheese, broken in small pieces
2 cups (1/2 lb) grated Parmesan
3 T green hot chili sauce
1/4 t ground cumin
Kosher salt
Freshly ground pepper
1/2 cup seasoned bread crumbs
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Directions: |
Directions:Preheat oven to 350. Lightly butter a 9x13x4 baking dish.
Bring large pot of salted water to boil and cook pasta al dente 8 - 10 minutes, Drain.
In a small bowl, combine the cream and milk.
In a large saucepan over medium heat, melt the 1/2 lb. of butter and cook the onion and garlic until onion is translucent, about 6 minutes, stirring occasionally. Add the flour, stirring constantly for 3 minutes. Add the cream mixture in a steady stream and whisk until smooth. Bring to a boil, stirring occasionally, 8 - 10 minutes. Stir in 4 cups of the the cheddar, the American cheese, 1 cup of the grated Parmesan, the hot pepper sauce and the cumin. Stir all until cheese has melted, the sauce will be very thick and creamy. Season with salt and pepper. Remove the sauce from the heat and stir in the pasta. Pour the mixture into the prepared baking dish. Sprinkle with the remaining cheddar, then the Parmesan and finally the bread crumbs. Bake uncovered on the middle shelf for about 20 minutes, until bubbling and brown on the top. |
This recipe for Chat & Chew's (NYC) Macaroni & Cheese is from