Colorado River Of Cheese & Macaroni
1 oz dry white wine
1 1/2 tsps ground mustard
1/2 tsp paprika
1/4 to 1/2 tsp salt
1/4 tsp white pepper
2 cups (1 pound) shredded sharp Cheddar, divided (aged no more than 30 days as a longer aged cheese can make your sauce oily)
1/2 cup (1/4 pound) shredded Asiago, divided
1/2 cup (1/4 pound) grated Parmesan, divided
2 to 4 cups (approximately 1 pound) elbow macaroni
Bring the Basic Bechamel Sauce to a simmer over low heat. Add the white wine & stir to combine. Stir in the mustard, paprika, & salt & pepper. Gradually add the cheeses, reserving about 1/3 cup of each cheese for the top of the casserole. (You can always add more if you like!) Stir the sauce thoroughly between each addition of the cheese. Simmer until the cheese is well blended.
Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni & cook to al dentè. Drain.
Preheat the panggangan to 375 degrees F.
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 & sprinkle with the reserved cheese.
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. Remove from the oven & serve hot.
NOTE:
I took the advice of the reviews that go with the original recipe to only make half of the recipe. This post reflects those changes. The above amount fits just nicely into a 13 by 9 inch baking pan. (But you might need to place a baking sheet under it, just in case it bubbles over!)
Source
Diners, Drive-Ins & Dives
Recipe by Patrick Rhea, Chef & Owner of
Dell Rhea's Chicken Basket in Willowbrook, IL
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