{"id":641,"date":"2009-06-12T22:50:39","date_gmt":"2009-06-13T02:50:39","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=641"},"modified":"2010-11-19T16:50:53","modified_gmt":"2010-11-19T20:50:53","slug":"mac-n-4-cheeses","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/mac-n-4-cheeses\/","title":{"rendered":"Mac N’ 4 Cheeses"},"content":{"rendered":"

Macaroni and Cheese X Four<\/strong><\/em><\/p>\n

\"Mac<\/a>
\nMac N\u2019 4 Cheeses<\/div>\n

Yesterday I threw together a batch of scratch mac with four cheeses for Ben to get in some good carbs before his baseball game. A half hour later he and I were eating some fresh hot mac and cheese. Ate some more for lunch today and dinner tonight too. Only a little bit left. So I Twittered this on Foodbuzz<\/a> last night and I got a few comments and a request to post the recipe from Frieda aka Lovin’ from the Oven… and more<\/a>!<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
1<\/td>\nLb<\/td>\nElbow macaroni<\/td>\n<\/tr>\n
3<\/td>\nQuarts<\/td>\nWater<\/td>\n<\/tr>\n
1<\/td>\nTbsp<\/td>\nOlive oil<\/td>\n<\/tr>\n
3<\/td>\nCups<\/td>\nMilk<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nCornstarch<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nCool water<\/td>\n<\/tr>\n
1<\/td>\nLb<\/td>\nSharp cheddar cheese, grated<\/td>\n<\/tr>\n
\u00bc<\/td>\nLb.<\/td>\nSwiss cheese, grated or cubed<\/td>\n<\/tr>\n
\u00bc<\/td>\nLb.<\/td>\nAmerican cheese slices, cut into \u00bd pieces<\/td>\n<\/tr>\n
\u00bc<\/td>\nTsp<\/td>\nNutmeg<\/td>\n<\/tr>\n
2<\/td>\nTsp<\/td>\nSalt (divided)<\/td>\n<\/tr>\n
\u00bd<\/td>\nTsp<\/td>\nWhite pepper<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nParmesan cheese, shredded<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nSet a large pot over high heat on the stove with 3 quarts of water, 1 Tsp salt and 1 Tbsp olive oil and bring to a boil. When the water comes to a boil add the elbow macaroni and cook until al dente then drain in a colander.<\/td>\n<\/tr>\n
2.<\/td>\nWhile the water is getting ready to boil take a 2 quart or larger sauce pot and add the milk and whisk occasionally over medium high heat. Mix the 2 Tbsp cornstarch with the \u00bc cup cool water and dissolve well to form a slurry then whisk the slurry into the warm milk.<\/td>\n<\/tr>\n
3.<\/td>\nContinue to warm the milk over medium-high heat and fold in all the cheeses one at a time and gently whisk until melted and incorporated into the thickened milk. Then turn down the heat to medium-low.<\/td>\n<\/tr>\n
4.<\/td>\nWhisk in the nutmeg, salt and white pepper until incorporated.<\/td>\n<\/tr>\n
5.<\/td>\nContinue to heat the cheese sauce over a very low heat a few more minutes or until a sauce consistency.<\/td>\n<\/tr>\n
6.<\/td>\nDrain the cooked pasta into a colander and shake the excess water then return the pasta to the pot. Gently pour the cheese sauce over the macaroni and stir well.<\/td>\n<\/tr>\n
7.<\/td>\nServe immediately with the shredded parmesan cheese on top.<\/td>\n<\/tr>\n
8.<\/td>\nOptional: If you want a baked macaroni transfer the pasta and sauce to a baking dish then evenly top it with a mixture of 2 cups Italian bread crumbs and \u00bd cup melted butter. Then bake in a 350\u00b0 F oven for 30 minutes or until golden brown on top.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Optional: If you want a baked macaroni transfer the pasta and sauce to a baking dish then evenly top it with a mixture of 2 cups Italian bread crumbs and \u00bd cup melted butter. Then bake in a 350\u00b0 F oven for 30 minutes or until golden brown on top.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[186,11],"tags":[2091,192,2049],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t