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home > recipes > pasta > spicy macaroni and cheese 3
from NY, US 16 oz macaroni cooked , drained and kept hot sauce: 1 stick butter 1/3 cup flour 1 quart heavy cream 1 tsp salt 1/4 tsp dry mustard powder fresh grated nutmeg Cheese Combo: 8 oz sharp cheddar cheese grated ( use yellow or white ) 8 oz Monterey Jack cheese with jalapeño peppers grated 1/2 cup Romano Pecorino cheese grated 1/4 cup grated Asagio cheese Fresh basil for garnish paprika for garnish Recipe make 2, 9 inch pans or 1 large casserole. Great for pot lucks. I enjoy using different cheese. If you don't care for the Jalapeño, use plain Monterey Jack Cheese Or for real hot pepper lovers, garnish with crushed red pepper flakes or add some to the sauce. Serve with a green salad with a sweet tangy dressing , fresh baked bread and butter and a glass of red wine and you'll have a memorable meal. Combine grated cheeses and set aside. While macaroni is cooking make sauce. In a heavy duty saucepan, over low heat melt butter. Stir in flour and cook and whisk over medium low heat about 5 minutes, whisking constantly. Gradually add 1 quart of cream over medium heat, stirring constantly until mixture just starts to boil and sauce is thick.. Remove from heat. Stir cheeses into the hot macaroni and mix well. Then add the sauce and stir until combined and cheese is melted. Divide into pans or into a casserole serving dish and sprinkle with paprika and garnish with basil. Best served hot or warm but leftovers can be reheated in the oven or microwave. Yield: 10 to 12 servings.

Spicy Macaroni and Cheese 3


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(posted September 27, 2005)

from NY, US

16 oz
macaroni cooked , drained and kept hot
sauce:
1 stick
butter
1/3 cup
flour
1 quart
heavy cream
1 tsp
salt
1/4 tsp
dry mustard powder
fresh grated
nutmeg
Cheese Combo:
8 oz
sharp cheddar
cheese grated ( use yellow or white )
8 oz
Monterey
Jack cheese with jalapeño peppers grated
1/2 cup Romano
Pecorino
cheese grated
1/4 cup grated Asagio
cheese
Fresh
basil for garnish
paprika for garnish

Recipe make 2, 9 inch pans or 1 large
casserole. Great for
pot lucks. I enjoy using different cheese. If you don't care for the Jalapeño, use plain Monterey
Jack Cheese
Or for real
hot pepper lovers, garnish with crushed red pepper flakes or add some to the sauce. Serve with a green salad with a sweet tangy dressing , fresh baked bread and butter and a glass of red
wine and you'll have a memorable meal.

Combine grated cheeses and set aside. While macaroni is cooking make sauce. In a heavy duty saucepan, over low heat melt butter. Stir in flour and cook and whisk over medium low heat about 5 minutes, whisking constantly. Gradually add 1 quart of cream over medium heat, stirring constantly until mixture just starts to boil and sauce is thick.. Remove from heat. Stir cheeses into the hot macaroni and mix well. Then add the sauce and stir until combined and cheese is melted. Divide into pans or into a casserole serving dish and sprinkle with paprika and garnish with basil. Best served hot or warm but leftovers can be reheated in the oven or microwave. Yield: 10 to 12 servings.



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