Uncle Bill'S Macaroni With 3 Cheese - cooking recipe

Ingredients
    3 cups elbow macaroni
    8 tablespoons butter, divided
    1/4 cup all-purpose flour
    2 cups whole milk, homogenized
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1/2 teaspoon Tabasco sauce or 1/2 teaspoon red hot sauce
    2 1/2 cups grated sharp cheddar cheese, divided
    1 tablespoon butter, for rubbing inside of casserole dish
    1/2 cup grated swiss cheese
    1/2 cup grated parmigiano-reggiano cheese or 1/2 cup padano cheese
    28 fluid ounces Italian plum tomatoes, crushed (divided)
    1/2 cup finely chopped onion
Preparation
    Cook elbow macaroni according to package instructions, al dente', about 15 minutes; drain well and set aside.
    Preheat oven to 350 degrees F.
    In a saucepan over medium heat, melt 4 tablespoons of butter.
    Stir in flour to form a paste; DO NOT LET IT BURN OR GO LUMPY.
    Slowly whisk in milk and bring to a simmer, stirring constantly until sauce begins to thicken.
    Add salt, pepper and Tabasco or Red Hot Sauce.
    Remove from heat and stir in 1 cup of grated sharp cheddar cheese, stirring until blended.
    Butter a 9\" x 9\" ovenproof casserole dish.
    In a bowl, mix together elbow macaroni, cheese sauce and half of the tomatoes with juice.
    Transfer macaroni to the prepared casserole dish.
    Sprinkle top with remaining 1 1/2 cups grated sharp cheddar cheese, Swiss cheese and Parmesan cheese.
    Add remaining 4 tablespoons of butter in dollops on top.
    Bake uncovered in preheated 350 F oven for 30 minutes or until bubbly and golden.
    Serve with the reamining crushed tomatoes and a sprinkle of chopped onions or chopped green onions.

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