Macaroni and Cheese,
November 2010

  • 1  POUND ELBOW MACARONI
  • BUTTER
  • SALT AND PEPPER
  • 2  CUPS (8 OUNCES) SHREDDED AGED CHEDDAR CHEESE
  • 2  CUPS  SHREDDED ASSIAGO CHEESE
  • 1 1/2 CUPS MILK
  • 1 1/2 CUPS HEAVY CREAM

    PREHEAT OVEN TO 375 DEGREES. BRING A LARGE POT OF WATER TO A ROLLING BOIL. ADD MACARONI AND BRING BACK TO A BOIL. COOK AL DENTE - SLIGHTLY UNDERDONE AS IT WILL COOK FURTHER IN THE OVEN.

    GENEROUSLY BUTTER AN 8X11 BAKING PAN. SPREAD 1/3 OF THE COOKED MACARONI IN BOTTOM OF PAN. SEASON WITH SALT AND PEPPER. COMBINE BOTH CHEESES IN A BOWL, MIX AND SPRINKLE 1/3 OF THE CHEESES OVER THE MACARONI. CONTINUE WITH 2 ADDITIONAL LAYERS. COMBINE MILK AND CREAM TOGETHER AND SLOWLY POUR OVER MACARONI.

    COVER TIGHTLY WITH FOIL AND BAKE FOR 45 MINUES. REMOVE FOIL AND CONTINUE BAKING UNTIL TOP IS BROWNED - APPROX 6 MINUTES OR SO. REMOVE FROM THE OVEN AND LET REST 15 MINUTES. SERVE HOT.


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