Recipe: 12-cheese Macaroni and Cheese
Aug. 17th, 2011 10:21 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
keitanketsuekiA twitter conversation last night led to some interest in macaroni and cheese recipes, and I wanted to share mine. The cheeses listed include the brand. I do shop at Costco, so finding certain things may be hard if you don't shop there. The Kerrygold Irish butter I get from Fresh & Easy, which I believe is only on the West Coast of the US. Items marked off with an asterisk are optional.
Also: I eyeball everything and never measure, so I'm guesstimating all of the measurements I've included.
Ingredients:
Cheeses:
Kirkland signature Mexican-style blend cheese (Monterey Jack, Medium cheddar, Queso Quesadilla, and Asadero cheese)
Finlandia Muenster
Finlandia Variety pack (Swiss, cheddar, Monterey Jack, Colby Jack)
Westminster Farmhouse-style English Cheddar cheese
Mozzerella (string cheese)
Asiago (shredded store brand)
4C Homestyle Parmesan-Romano blend
Other stuff:
Kerrygold Irish butter (Regular butter will do.)
*Kerrygold Garlic and Herb butter
Milk (I use 2%)
Macaroni and cheese box
*Frozen peas
*Frozen corn (If including corn or peas, they should not exceed a .75:1 or 3:4 ratio of veggie to noodle.)
A saucepan or stock pot large enough to hold all of the cheese and noodles together
Directions:
Boil the macaroni as normal. If you include frozen peas and/or corn, put them in about five minutes after the noodles.
When the noodles are done to your preference, drain them and leave them in the strainer. Leave the heat on low while you drain them.
Return the pan to the heat and pull apart the string cheese into pieces and drop the strings into the pan. Add the butter (If you use Garlic and Herb butter, do NOT replace all of the butter with it. Use about half regular unflavored butter and half Garlic and Herb; no more than 1 tablespoon.)
Add the powdered cheese from the packet and about 1 cup of milk. Stir everything as well as you can; the important thing is to get the powdered cheese wet so it doesn't start to smoke or burn.
Add the shredded cheeses. In my case this is the Mexican-style blend, of which I use one good handful or two smallish handful, and the asiago, of which I use about one tablespoon. Stir everything again.
Add any cheeses cut from a block; chop it roughly into smallish pieces. In my case, this is the English cheddar. I use a slice about 1"x2"x0.5". Stir again.
Add any sliced cheeses, broken into small pieces. I use one slice of Muenster and cheddar and two slices of Colby Jack, Monterey Jack, and Swiss. Stir the cheeses until they are smooth and no chunks of cheese are left. You may need to increase the heat to medium. If the cheese is too thick, add 1/4 cup of milk and stir again. If it is still too thick after a good bit of stirring, add another 1/4 cup of milk.
Turn off the heat and return the noodles and veggies to the pan. Stir the noodles in well (This will be very very cheesy) and serve. Top with the Parmesan-Romano. Enjoy!
Also: I eyeball everything and never measure, so I'm guesstimating all of the measurements I've included.
Ingredients:
Cheeses:
Kirkland signature Mexican-style blend cheese (Monterey Jack, Medium cheddar, Queso Quesadilla, and Asadero cheese)
Finlandia Muenster
Finlandia Variety pack (Swiss, cheddar, Monterey Jack, Colby Jack)
Westminster Farmhouse-style English Cheddar cheese
Mozzerella (string cheese)
Asiago (shredded store brand)
4C Homestyle Parmesan-Romano blend
Other stuff:
Kerrygold Irish butter (Regular butter will do.)
*Kerrygold Garlic and Herb butter
Milk (I use 2%)
Macaroni and cheese box
*Frozen peas
*Frozen corn (If including corn or peas, they should not exceed a .75:1 or 3:4 ratio of veggie to noodle.)
A saucepan or stock pot large enough to hold all of the cheese and noodles together
Directions:
Boil the macaroni as normal. If you include frozen peas and/or corn, put them in about five minutes after the noodles.
When the noodles are done to your preference, drain them and leave them in the strainer. Leave the heat on low while you drain them.
Return the pan to the heat and pull apart the string cheese into pieces and drop the strings into the pan. Add the butter (If you use Garlic and Herb butter, do NOT replace all of the butter with it. Use about half regular unflavored butter and half Garlic and Herb; no more than 1 tablespoon.)
Add the powdered cheese from the packet and about 1 cup of milk. Stir everything as well as you can; the important thing is to get the powdered cheese wet so it doesn't start to smoke or burn.
Add the shredded cheeses. In my case this is the Mexican-style blend, of which I use one good handful or two smallish handful, and the asiago, of which I use about one tablespoon. Stir everything again.
Add any cheeses cut from a block; chop it roughly into smallish pieces. In my case, this is the English cheddar. I use a slice about 1"x2"x0.5". Stir again.
Add any sliced cheeses, broken into small pieces. I use one slice of Muenster and cheddar and two slices of Colby Jack, Monterey Jack, and Swiss. Stir the cheeses until they are smooth and no chunks of cheese are left. You may need to increase the heat to medium. If the cheese is too thick, add 1/4 cup of milk and stir again. If it is still too thick after a good bit of stirring, add another 1/4 cup of milk.
Turn off the heat and return the noodles and veggies to the pan. Stir the noodles in well (This will be very very cheesy) and serve. Top with the Parmesan-Romano. Enjoy!
