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4 Cheese, Mac and Cheese

For 100

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.

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.

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4 Cheese, Mac and Cheese

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"I have made this mac and cheese several times. Most recently I made it for 50 people at a party I hosted. Needless to say, it was all gone really fast! The tomatoes on top and the Blacken spice really make this mac n cheese a step above other recipes I have tried in the past."
W.S. Charleston, SC

Once you start using Butt Kickin' Blacken, you'll wonder how you ever cooked without it.

3. While the noodles are cooking, cook the onions and celery in a little oil, over medium heat until they're soft and translucent. Add the butter then the flour and whisk well while the flour begins to cook, don't let it brown. Start adding the milk, a little at a time whisking to break up any lumps of flour, until all of the milk has been incorporated into the mixture.

4. Leave on medium heat until the mixture is hot enough to melt the cheese. Stir in the cheese a little at a time until each batch is melted. DO NOT BOIL. Boiling at this point will cause the cheese to break down, and there's no way to fix it after this happens. Add the blacken, stir, and turn the heat off.

5. Drain the noodles and place in the prepared pan, then pour the cheese mixture over, and mix well.

6. Sprinkle the bread crumbs on top, dust with blacken, then place American cheese slices around the top leaving about a 1/2" space between the slices. Place one tomato round on top of each piece of cheese.

7. Bake at 400 for about 30 minutes, you’ll know it's done when you see bubbles in the center of the pan. If you cook it too long it'll dry out.