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zanland.com |
macaroni and two cheeses |
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You will need: • 1 package (16 ounces) ridged elbow macaroni • 3 cups heavy (or whipping) cream • 2 1/2 cups grated sharp yellow Cheddar cheese • 1 small onion, minced • 1 small clove garlic, minced • 1 teaspoon Dijon mustard • Dash of Worcestershire sauce • Dash of Tabasco sauce • Fresh ground pepper, to taste • 1/3 cup grated Parmesan • 1/3 cup find dry bread crumbs • coarse salt 1. Preheat the oven to 400 degrees F. 2. Bring a large pot of water and 1/4 cup of salt to a boil over high heat. 3. When the water starts to boil, add the macaroni and cook until flexible but very al dente, about 5 to 6 minutes. Drain, then run the macaroni under cold water until chilled. Drain again, then transfer to a medium sized baking dish or shallow casserole and set aside. 4. Bring the cream to a boil in a heavy saucepan over medium-high heat. Reduce the heat to low and stir in the grated cheddar, onion, garlic, mustard, Worcestershire, Tabasco, pepper, and salt to taste. Stir over low heat just until the cheese is completely melted, then remove the pan from heat and taste. Adjust the seasoning if needed, it should have a strong flavor. 5. Pour the cheese sauce over the macaroni in the baking dish and stir thoroughly. Sprinkle the Parmesan and then the bread crumbs over the mixture and bake until the sauce bubbles and the top is golden brown, 30 to 40 minutes. Let stand a minute or two before serving. Serves six |