Difficulty: Moderately Easy
Things You’ll Need:
- 14-15 oz. large elbow macaroni
- .5 lb Gruyere cheese
- 1 C Asaigo
- 1 C Parmesian
- Bread crumbs
- 6 TBS flour
- 6 TBS unsalted butter
- Cayenne pepper
- .5 lb Vermont White Cheddar
- 1 C sharp cheddar shredded
- 12 Oz. 2% milk
- 1 can evaporated vitamin D milk
Step1
Grate your cheeses and combine all the 5 cheeses together in a large mixing bowl. Set aside.
Step2
Bring pasta to a boil and cook per package instructions. Once done, set aside in strainer. (Do not let it set in the water once it's done.)
Step3
While the pasta is cooking, in a small sauce pan melt butter over low to medium low heat. Once butter is heated, add flour and whisk until it's a fairly smooth consistency. Be careful not to brown the butter or the butter mixture.
Step4
Simultaneously, in a second larger sauce pan, bring the condensed and 2% milk to a boil slowly, whisking the entire time. When milk starts to boil, whisk in the butter/flour thickening agent. Bring back to a second boil, whisking the entire time (about 5 minutes). Add the cayenne pepper (about half a teaspoon) to taste. There should be little burn on your tongue when you taste the mixture.
Step5
In a very large casserole dish (at least 15x10) pour in the pasta. Pour the milk/butter/flour and stir into pasta. Add half the cheese mixture and stir into the pasta. Evenly distribute the remaining cheese on the top of the pasta making sure it's evenly and completely covered.
Step6
Bake at 350 degrees for 20-25 minutes. Pull the dish out of the oven and sprinkle the bread crumbs over the top of the dish evenly and fairly thinly. Put the dish back into the oven and bake for 3-7 minutes until the bread crumbs have browned. (You can broil on low if needed to brown the bread cumbs but be very watchful of the oven as you do. It can burn very quickly under the broiler.)
Enthusiast 
