4 Cheese, Mac and Cheese
Have you ever noticed that sometimes the end result is dry, or creamy, and can't figure out what you've done different?
Both my Mom and Rose have made this the same way over the years, and it has always been creamy. That's the way I like it. I made it on the boat one time for Critter and another of my buddies, and it came out dry. I didn't like it that way, but Critter and Frank both said that it was the best they ever had. For a long time now, I've been trying to figure it out, and it finally came to me.
Rose likes to cook any pasta very well; done,and I cook it al dente.
- 8 Box Elbow Macaroni, 1 pound boxes
- 5 Large Onion, minced
- 15 Jalapeno Chile Peppers, minced
- 2 Sticks Butter, for fryin
- 3 Sticks Butter
- 1 Cup All-purpose Flour
- 2 1/2 Gallons Milk
- 3 Tablespoons Cayenne Pepper
- 5 Pounds Yellow Chedder Cheese, grated
- 5 Pounds Jalsburg Cheese
- Salt and Pepper
- 10 Cups Bread Crumbs
- 4 Cups Parmesan Cheese
- 1 Cup Butt Kickin' Blacken, as needed on top
- 8 Packages American Cheese
- 35 Medium Plum Tomatoes, sliced 1/4" rounds
1. Preheat oven to 350. Prepare 3 full size hotel pans by coating with butter.
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2. Cook elbows in water until almost done. remember that you're not cooking these to be a stand alone item, so, be sure to cook them well past the al dente stage. Cooking them this way well give you a nice, creamy finished product. Drain real well when done.