Directions: |
Directions:1 Grate the three cheeses, Cheddar, Monterey and Mozzarella together and put it in the fridge.
2 Preheat the oven to 400º.
3. In a saucepan, boil water and add 1 tsp of salt, 2 tbsp. of olive oil and the macaroni. With a wooden ladle or spoon mix to ensure that the pasta does not stick to together.
4.Do not overcook the pasta. The best way to know if it is done is to taste it. Perfectly cooked pasta is called "all dente," which means it should be firm to bite. If the pasta is mildly chewy, but does not stick to the teeth, it is done.
4. Drain the water from the pasta in a colander and add ¾ of the stick of butter and mix.
5.If you have an Enamel Dutch Oven 3 Qt, it would be ideal, however you can also cook in a deep casserole glass oven dish.
6. Butter the dish with the ¼ of the stick of butter left
7 First put in a layer of pasta at the bottom, then a thick layer of the cheeses, and sprinkle oregano and basil after each layer..
8 Make 3 layers of macaroni and 3 layers of cheeses.
9 On the last layer of cheese, add more of the yellow cheddar cheese. Ensure that there is a little space left at the top.
10 In a blender, blend the milk and eggs & a dash of black pepper and 2 tsp of salt,
11. Pour the milk and egg mixture in the center of the dish .
12 Garnish with paprika, basil and oregano, and dried parsley.
13. Cover the dish with a lid. If there is no lid use silver aluminum foil and cook for 30 mins.
14 Remove the lid and cook for another 30 mins. At the end of 20 mins ensure that it does not scorch at the top. Put in a bamboo skewer in the center to see if it is cooked. If not cover and put back in for another 20 mins.
15. Remove dish from the oven and let it sit for about 10 mins before serving.
Serve with Garlic Bread |
This recipe for Five Cheeses Macaroni & Cheese is from