Colorado River of Cheese and Macaroni

Name: Colorado River of Cheese and Macaroni
Prep time: 1 h 45 min
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams cup shredded Asiago, divided; 237 milliliters (2 sticks) butter, room temperature, divided; 57 grams dry white wine; 907 grams cups elbow macaroni; 118 milliliters all-purpose flour; 1 Tbsp ground mustard; 1 teaspoons grated nutmeg; 1 teaspoon paprika; 113 grams cup grated Parmesan, divided; 1 teaspoons salt; 1 teaspoons iodized salt; 907 grams cups shredded sharp Cheddar, divided (aged no more than 30 days as a longer aged cheese can make your sauce oily); 1 teaspoons white pepper; 1 teaspoons white pepper; 2 liters 10 cups whole milk

Colorado River of Cheese and Macaroni might be just the main course you are searching for. One serving contains 1468 calories, 69g of protein, and 83g of fat. This recipe serves 8. This recipe covers 38% of your daily requirements of vitamins and minerals. Head to the store and pick up asiago, ground mustard, sharp cheddar, and a few other things to make it today. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 45 minutes. You can put away the pre packaged macaroni and cheese at the store, and Colorado Lamb Chop from Ototo Restaurant, Denver Colorado.

Instructions

Bring the Basic Bechamel Sauce to a simmer over low heat.

Ingredients you will need

Sauce

Add the white wine and stir to combine. Stir in the mustard, paprika, and salt and pepper. Gradually add the cheeses, reserving about 1/4 cup of each cheese for the top of the casserole. Stir the sauce thoroughly between each addition of the cheese. Simmer until the cheese is well blended.

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Salt And Pepper

White Wine

Mustard

Paprika

Cheese

Sauce

Bring a large pot of salted water to a boil over high heat.

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Water

Equipment you will use

Pot

Add the elbow macaroni and cook to al dente.

Ingredients you will need

Elbow Macaroni

Drain.

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

In a large casserole dish (or in numerous smaller dishes) add a 1/2-inch of the warm cheese sauce. Fill the casserole with the drained elbow macaroni. Top with another layer of cheese sauce, covering the macaroni completely and sprinkle with the reserved cheese.

Ingredients you will need

Elbow Macaroni

Cheese Sauce

Macaroni

Cheese

Equipment you will use

Casserole Dish

Bake the macaroni until the top is brown, about 20 to 25 minutes. Cooking time will vary depending on the size of the casserole dish.

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Macaroni

Equipment you will use

Casserole Dish

Oven

Remove from the oven and serve hot.

Equipment you will use

Oven

In a small saucepan over low heat, add the onion and 1/2 cup of butter and saute until very soft, but do not brown. In another saucepan, scald the milk. Stir the sauteed onions into the milk along with the salt, pepper and nutmeg. Make a blonde roux by mixing the remaining 1/2 cup butter and the flour in a small bowl.

Ingredients you will need

Butter