Ingredients: |
Ingredients: 2 Tbls all-purpose flour
1 1/2 tsp hot Hungarian paprika
1 tsp ground mustard
3 cloves garlic, grated on a rasp
4 finely chopped scallions, white and green parts
1 tsp hot sauce such as Frank’s or Cholula
8 oz whipped chive-flavored cream cheese
Kosher salt and freshly ground pepper
2 cups heavy cream
2 cups reserved pasta water
8 oz sharp cheddar shredded from block
8oz Gouda shredded from the block
8 oz mozzarella shredded from the block
3 oz Perorino Romano shredded on a box grater
Topping:
1 lb elbows cooked el dente in salted water, 2 cups pasta water reserved
8 oz sharp cheddar shredded from block
8 oz mozzarella shredded from the block.
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Directions: |
Directions:Preheat oven to 375 degrees Butter the sides and the bottom of a deep 13 x 9 inch baking dish.
Make the sauce. In a large bowl, mix the ingredients in order, combining completely between additions. Start by adding the flour, paprika, ground mustard, garlic, scallions, hot sauce, cream cheese, a pinch of salt and more grinds of black pepper than normal
Mix this until combined completely. In a liquid measure, mix the heavy cream and pasta water together and add slowly to the bowl while whisking. Add the cheddar, Gouda, mozzarella, and Pecorino Romano cheeses.
Bake: add the pasta to the bowl of liquid and stir until the liquid seeps into the elbows and everything is evenly distributed. Pour into prepared dish. Level with the back of your spoon. Toss together the cheddar and mozzarella ina small bowl and sprinkle evenly over the top. Bake until the edges are bubbly and the top is golden brown. 35-40 minutes. |
This recipe for Sunny’s Creamy 5-Cheese MAC ‘n’ Cheese is from