Ingredients: |
Ingredients: 3 ½ c. large elbow macaroni
12 oz. Velveeta cheese, cut into 1" cubes
10 oz. white Vermont cheddar cheese, cut into 1" cubes
15 oz. Gruyere cheese, shredded
1 to 2 c. Jack and cheddar cheese (combined), shredded
4 oz. cream cheese, at room temperature
⅔ c. sour cream
1 ⅓ c. heavy cream
1 ⅓ c. whipping cream
1 egg
2 ⅔ T. flour
1 T. Worcestershire sauce
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dry mustard
⅛ to ¼ tsp. cayenne pepper
⅛ tsp. nutmeg (fresh if you have it)
1 tsp. kosher salt
Pinch of paprika
1T. fresh chives, for garnish
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Directions: |
Directions:Preheat oven to 350º. Grease a 13x9 inch nonstick metal baking pan with 2 tablespoons of butter. Prepare the macaroni according to package directions, but make sure it's cooked al dente (a little firm). Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.
In a large mixing bowl, add the heavy cream, half and half and sour cream. Break up the cream cheese into little bits with your (clean!) fingers as you add it to the bowl. Add the eggs, flour, Worcestershire sauce, garlic and onion powder, nutmeg, salt and pepper. Combine very well with a wire whisk to break up the cream cheese. It will look lumpy, but that's OK.
Starting at the corners of the pasta dish, place and push down the Velvet and Vermont white cheddar cubes. Work your way around and toward the middle (they won't push down completely, but just smooth them down a bit). Now, sprinkle the fabulous Gruyere cheese evenly over the top - gently and every pour the artery-clogging mixture on it, covering all areas. Gently shake the pan afterwards for a second to make sure the liquid is even. I know it sounds gross, but push down and make little holes into areas of the mixture with your fingers. (You're just getting some of that Gruyere down deeper below the surface, and bringing some of that liquid up to the surface.) Wash your hands!
Sprinkle the jack and cheddar combo over this mixture and sprinkle the paprika on top. Put this baby in the oven (and make sure your oven rack is right in the middle) and bake or approximately 30 minutes, or until it starts to get brown and bubbly all over. It will be really in the center and more crusty on the top and edges. Chop some fresh chives and get those taste buds ready. When it's done, garnish with the chives .
Get out of town! This is actually a one-way ticket to paradise.
Serves 10. |
This recipe for Fall to Your Knees Mac and Cheese is from