Mandy's Three Cheese Baked Macaroni and Cheese

     Hello Guys It's been a while since my last blog. I'm so happy to reached over 200 views. Thank you for your support. I have a great recipe for Three Cheese baked Macaroni and cheese.  This recipe took 5 years in the making for the perfect baked macaroni and cheese. With hits, misses, and research. I finally found a recipe that is a keeper. I'm so excited in sharing my most favorite thing to make with you.






Mandy's Three Cheese Baked Macaroni and Cheese.

2 Large Eggs

1 can whole evaporated milk(you can also use fat free or reduce fat evaporated if desired)

2 tsp dry mustard(more if desired)

4 cups (2 16oz boxes) of pasta such as elbow macaroni, penne, rotini shells etc. ( Barilla in Cellentani recommended)

1 stick butter or margarine

1/2 cup All purpose flour

1 tsp fresh ground pepper

1/2 tsp Cayenne pepper(optional I like a touch of heat)

1 1/2  tsp sugar( trust me it makes a huge difference in the flavor of the cheese sauce)

1 1/2  tsp kosher salt

2 tsp onion powder

2 tsp garlic powder

2 tsp paprika

1 tsp nutmeg

1 1/2- 2 cups extra sharp cheddar cheese shredded

1 1/2- 2 cups Colby - jack cheese shredded

1- 1 1/2 cup Gruyere cheese shredded

1 cup plain panko bread crumbs (optional)


Directions:

Preheat oven to 375 degrees F


Cheese Sauce

Melt 1 stick of butter in a dutch oven pot once butter is melted add flour on medium high heat whisk until it has a paste like consistency.

Add milk and dry mustard salt, pepper, sugar, 1 tsp onion powder, 1 tsp garlic power, 1/2 tsp paprika, nutmeg and cayenne pepper whisk until smooth. Reduce heat to simmer

 In a bowl whisk two large eggs, then take 1/2 cup of the hot cream sauce and pour SLOWLY into your eggs.  DO NOT STOP WHISKING THOSE EGGS!!! or the hot liquid will cook your eggs.(nothing worse than having cooked eggs in your mac and cheese). This technique is called "tempering."

Take the tempered egg pour it back into the cream sauce.

Now its time for some cheese. Add 1/2 cup extra sharp cheddar 1/2 colby jack 1/4 cup gruyere stirring constantly until all cheese is melted and it's a creamy smooth consistency.

In another pot bring water to a boil and put in 4 cups of pasta cook until firm to bite or at least for 10 mins drain water. (overcooked pasta in mac and cheese is an absolute NO NO)

Place pasta in that same dutch oven and mix cheese sauce together make sure sauce is completely mixed in with the pasta. In a casserole dish sprayed with non stick spray and a large spoon take half of the pasta put it in the casserole dish sprinkle 1/2 tsp of the onion powder garlic powder and paprika all over pasta, mix together using the fold over method. Then add 1/2 cup of the extra sharp cheddar colby jack and gruyere cheese continue to fold over the pasta. Take the remaining pasta spices and cheese and repeat the layering process and continue to fold over make sure the pasta has even amount of cheese and spices add more cheese and spices if desired. Top it off with more cheese and panko bread crumbs if desired.

Place in the oven for 45 mins or until cheese has melted and bread crumbs are golden brown.

This may seem like it's a lot of work but the results are great leaving your family wanting more.

Until My Next Post 

SMOOCHES 

XOXO