MAC: The Federalist's Macaroni & Cheese
Source of Recipe
Betty G. (A-family-kitchen Digest)
* Exported from MasterCook *
The Federalist's Macaroni And Cheese
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups uncooked rigatoni
2 cups grated cheddar cheese
2 cups grated Gruyere cheese
2 cups semi-soft goat cheese
2 cups grated Parmesan cheese
2 cups heavy cream
1/2 pound butter -- (1 cup)
1/2 cup unbleached flour
4 cups sun-dried tomatoes -- thinly sliced
1/2 cup diced chives
1/2 cup parsley -- chopped
Bring a large pot of salted water to a boil. Add the pasta; cook until al dente. Drain; shock in ice water to prevent overcooking. Drain again; set aside.
In a saucepan over low heat, combine the cheeses (reserve a small portion of the cheddar, Gruyere and parmesan for later use) with the heavy cream. Stir until the cheeses have melted.
In a saute pan, melt the butter. Add the flour; stir to thicken into a roux. In a mixing bowl, combine the cheese mixture, tomatoes, chives, parsley and roux. Coat the bottom of a large baking pan (one hotel pan or two 11X13-inch pans) with this mixture. Layer cooked pasta over the top. Continue layering the sauce and pasta, coating the top with sauce, and sprinkling with the reserved cheese. Bake at 375 degrees for 15-20 min, or until the top is browned.
Makes 8 entree servings or 16 side-dish servings.
Posted to A-family-kitchen Digest, by Betty G. 6/4/03
Source:
"The Boston Herald"
S(Formatted for Master-Cook by):
"Judi Mae Phelps (judimae@earthlink.net)"
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