Cheese Lover's Mac & Cheese Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: * 1 lb pkg dry elbow macaroni
* 1-1/2 cups hard cheeses in 1/2" cubes - blend 3 or more of;
- sharp cheddar
- extra sharp cheddar
- port wine cheddar
- whiskey cheddar
- gouda
- Gruyere
- parmesan
- asagio
- Jarlsberg
- pepperjack colby
- smoked versions of above
* 1/2 cup soft cheeses - blend 2 or more of;
- brie
- Havarti
- Munster
- Cream cheese
* 2 slices of bacon
* 1-to-3 Tbsp. Half and Half cream
* fresh ground mixed peppercorns (pink, black, white) to taste
* Lawry's seasoned salt
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Directions: |
Directions:Cook bacon to light brown crispy. Cool and crumble bacon.
Boil water in pot and cook macaroni to al dente softness; drain water and rinse with cold water to remove starch residues which halts the softening process of noodles.
Return macaroni to pot.
Mix in soft cheeses first; these will blend to one homogeneous flavor.
Then mix in the hard cheeses. Gently heat mixture until 80-to-90 percent of cheese melts. It is best to allow cubes of hard cheese to be melted on their outside but intact, so that various distinct cheese flavors are present in the mixture. It is possible to add too much cheese, so add last part of cheese with discretion.
Add half and half to reduce stringiness and loosen any over-stickiness, to restrain clumping so that only 2-to-4 noodles are prone to stick together at a time. When lifting a spoonful from the pot to test, gravity should be able to separate larger clumps.
Season to taste with fresh ground peppercorns.
Lawry's seasoned salt should be used sparingly, as cheese is already salty typically.
Serve with bacon crumbles sprinkled on top. |
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Number Of
Servings: |
Number Of
Servings:Serves 4 people |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: Overcooked pasta should never be allowed; if necessary, use oven to bake noodles to an acceptable consistency.
Propensity favors hard cheese types in greater amounts than soft cheese types at a proportion roughly 3 to 1
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