1 lb. elbow macaroni
1 qt half @ half
1/2 lb cheddar
1/4 lb fontina
1/4 lb gruyere
1/2 cup provolone
Bring pot of salted water to a boil and add macaroni. While this is cooking bring the half and half to 165degree
fahrenheit. Do not boil(make very hot). Whisk in white cheeses fist, then colored cheese. Sauce shall thicken. Turn off heat an allow to cool. Meanwhile your pasta has cooked and should be sitting in a colander (air cooling). While warm mix with sauce and pour into a casserole pan.Bake at 325 for 15 minutes. Finish with
breadcrumb garnish.
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