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4 Cheese Macaroni and Cheese

Serves: 10-15

2 Quarts of Milk

½ an Onion

1 Bay Leaf

3 Whole cloves

1lb of Sharp Cheddar Cheese

1lb of Pepper Jack Cheese

1lb of Asiago Cheese

1lb of Parmesan Cheese

1 and a ½ lb of Macaroni

12oz Thick Cut Bacon

½ Tsp of Thyme

½ Tsp Basil

Salt and Pepper to Taste

1.       In a 1 gallon stock pot start warming the milk.

2.       “Pin” the bay leaf to the half an onion using the 3 cloves. Add this to the stock pot full of milk and bring to a simmer. Stir as needed to prevent the milk from scorching. Let simmer for 45 minutes to one hour.

3.       While the milk is simmering grate all of your cheese using the medium grate on a standard 4 sided cheese grater. Set aside.

4.       Bring to boil 1 and ½ gallons of water. When you have a rolling boil add all of your macaroni and reduce heat to medium and cook until “al dente”. Strain and set aside

5.       While both the milk and macaroni are cooking, cook the bacon until it is crispy. Remove from the pan and blot off the grease and fat. Cut in to crumbles.

6.       Strain out the onion from the milk.

7.       Combined the macaroni, in the milk and slowly add the 4 cheeses so that they have time to melt.

8.       While incorporating the cheese add the thyme and basil so that it gets evenly distributed.

9.       When you add the last handful of cheese add in 3/4ths of the bacon

10.   Once everything but 1/4th of the bacon has been added and incorporated. Move to desired serving bowl.

11.   Garnish with remaining bacon and salt and pepper to taste.

12.   Enjoy!

Note: if the cheese is not thickening up feel free to use a roux or slurry to thicken to desired thickness.

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2 Comments on “4 Cheese Macaroni and Cheese”

  1. leaf52 November 22, 2010 at 5:07 pm #

    Leave out the bacon and this sounds good!

  2. nawkcire90 December 15, 2010 at 9:34 pm #

    Sounds lovely. I like tuna bits in my mac and cheese. Never tried bacon.

    You’re making me hungry!

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