Andy’s Macaroni and Cheese
Do you know any kid that doesn’t like Mac and Cheese (or adults for that matter)? Everybody seems to have their take on this traditional dish.My wife’s version uses four cheeses. There are several recipes with multiple cheeses but very few that use Asiago cheese. Asiago cheese has a wonderful flavor and gives this Mac and Cheese a different twist.
This version also has a crust that’s made of potato chips! Can it get any better than that?
Ingredients
- 1 lb box elbow macaroni
- 1/4 cup flour
- 1/4 unsalted butter
- 1/8 teaspoon nutmeg
- Fresh cracked black pepper, to taste
- 2 eggs, slightly beaten
- 2 1/2 cups whole milk
- 1/2 cup evaporated milk
- 1 cup velvetta cheese
- 1 1/2 cup Asaigo cheese,grated
- 1 cup extra sharp cheddar cheese, grated
- 1 cup Parmesan cheese, grated
- 1/4 teaspoon prepared mustard
- 1 cup crushed potato chips or butter bread crumbs
Directions
- Preheat oven 350 degrees.
- Boil macaroni according to package instructions. Drain the cooked macaroni in a colander.
- Melt butter in a large pot.
- On medium heat make a blond roux by adding the flour to the melted butter.
- Stirring constantly, add the mustard, nutmeg, and cracked pepper.
- Add the whole milk and evaporated milk to the roux.
- Add the velvetta until it melts.
- Turn off heat and add the other grated cheeses.
- Temper the eggs with the cheese mixture then add the eggs to the egg mixture.
- In a large baking pan mix the cheese mixture with drained macaroni.
- Sprinkle the potato chip crumbs on top macaroni and bake for 30 minutes.
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