Macaroni and Cheese
How to Prepare
Elbow pasta (1 lb. – cooked, drained and cooled)
Mozzarella cheese (1 cup – shredded)
Romano cheese (1 cup)
Fontina cheese (1 cup)
Parmesan cheese (1 cup)
Half & Half (4 cups)
Garlic (2 cloves – pressed into garlic paste)
Onion (small piece – diced)
Butter (8 tbsp.)
Flour (8 tbsp.)
Nutmeg (just a dash)
Freshly ground black pepper
Breadcrumbs (1 cup)
Butter (3 tbsp. – metled)
Vito & Joe’s Extra Virgin Olive Oil
- Preheat the oven to 375 degrees.
- In a pan over medium-low heat, melt 8 tablespoons of butter.
- Once the butter is melted, add ½ a teaspoon of garlic paste and ½ the diced onion into the butter.
- Add flour and stir consistently making a roux.
- Turn the heat to low and slowly add half & half. Stir.
- Add a dash of nutmeg, salt and pepper to taste.
- Set aside in a small dish and add a small amount of each cheese.
- Add the remaining cheese and mix together.
- Continue stirring until the cheese is melted.
- Turn off the heat once the cheese is melted.
- Add the elbow pasta to the cheese sauce.
- Place the macaroni and cheese into a large casserole dish / a 13 x 9 pan.
- Mix together 2 – 3 tablespoons of Vito & Joe’s Extra Virgin Olive Oil, 3 tablespoons of melted butter, the remaining garlic and onion, salt and pepper to taste.
- Cook down until the onions and garlic become translucent.
- Remove from the heat and add the breadcrumbs. Stir.
- Add in the cheese that was set aside to the breadcrumbs and stir until all the cheese is incorporated into the breadcrumbs.
- Add the breadcrumb and cheese mixture to the top of the macaroni and cheese.
- Cover lightly with foil and place in the oven for 10 minutes.
- Remove the foil and cook for an additional 10 minutes until the top is browned and the cheese is bubbly. Enjoy!