Creamy Three Cheese Macaroni

One of my number one foods in the whole world is Macaroni and Cheese.  My sister created this recipe and it is my favorite.  I love the combination of these three cheeses!  But the best part, it stays creamy even after being in the fridge and reheated.  This recipe makes a huge pot.  So you might want to half the recipe if it's a side dish.  I personally always make it all and save the leftovers.



Creamy Three Cheese Macaroni
{Recipe Courtesy of Andria Lightfoot}

8 oz. block Monterrey Jack Cheese, shredded
8 oz. block Sharp Cheddar, shredded
16 oz.  block Velveeta, shredded
4 cups dried macaroni noodles
5 cups whole milk
3 Tbl butter
3 Tbl flour
1/2 tsp salt or more to taste
1/2 tsp pepper
2 to 3 dashes of Tabasco
.
Directions
Cook noodles according to package directions and strain
In a small pot, warm milk
In a separate large pot, melt butter
Combine flour with butter until the roux is blonde
Using a whisk, combine the warm milk into the flour/butter roux adding a cup or so at a time
Stir constantly over medium heat
Add salt, pepper, and Tabasco
Keep stirring constantly to avoid the milk from curdling, or bottom from burning
Remove the sauce from heat and stir in cheese
Once cheese is melted stir in pasta
Let sit for about 10-20 minutes to thicken

1 comment:

April said...

The best comfort food ever!