Macaroni and Three Cheeses
Why I Love This Recipe
My wife, Kathie, first made it for our niece Monique, then I decided to make it for a men's breakfast at our church (West Valley Christian Church). Kathie didn't think mac and cheese would be a good idea for breakfast, but she was wrong this time, because it was a hit. We have made Macaroni and Three Cheeses several times for the men's breakfasts.
Ingredients You'll Need
24 ounces elbow macaroni
1 cup butter = 2 sticks
8 Tablespoons all purpose flour
4 teaspoons dry mustard
½ teaspoon ground cayenne pepper
6 cups milk
3 pounds shredded sharp Cheddar & Monterey Jack Cheese mix
Topping:
2 cups Parmesan cheese, grated
1 cup Italian Seasoned bread crumbs
Directions
Preheat oven to 350ºF and use buttery cooking spray in a 19½ x 12 inch baking pan.
Bring a large pan of unsalted water to a boil, add the macaroni and cook until tender firm (al denté). Drain and rinse in cool water.
Meanwhile in a large saucepan melt the butter over moderate high heat. Stir in the flour, mustard and cayenne pepper and cook for 1 minute or until bubbly. Gradually whisk in the milk and cook, stirring occasionally for 5 minutes or until thickened.
Add the cheese, stirring constantly for 5 minutes more or until melted and smooth. Remove from heat.
Place the cheese mixture in a large stainless steel bowl, then add the macaroni, and toss to coat well. Spoon into the baking pan.
In a small bowl mix the bread crumbs with the Parmesan cheese and sprinkle on top of the macaroni mixture.
Bake uncovered for 55 minutes or until bubbly and golden.
