This is one of my favorite pasta dishes, prepared with gouda, cream, ricotta, monterrey jack and fontina cheeses, then garnished with a touch of parsley.
Sure, the stuff from the box gets the job done, but it's not the same. Sometimes you've got to go to the source and make it from scratch, and with ingredients from just two main food groups, dairy and starch, what's holding you back?
This recipe is equally appropriate for a cold night watching a movie at home, or on the table at a pot luck. Wherever it's eaten, it's always impressed people and kept them coming back for more.
Step 1: Ingredients
8oz Monterey Jack
12oz Smoked Gouda (divided) (you can use regular if you like)
12oz Fontina (divided)
16oz (1 lb) elbow macaroni
2 cans Fat Free Evaporated Skim Milk
Salt and Pepper
Pot large enough to fit all ingredients
9x13 baking dish
Step 2: Preparation
Slice or crumble hard cheeses so they melt easier when put into warm noodles.
(you can do this while water is warming up and boiling in the following step.)
Step 3: Boil the Mac
(The noodles will continue to cook in the oven.)
When noodles are finished, strain in colander and put back into pot.
Step 4: Adding Ingredients
Add butter & Evaporated Milk to noodles, mix until butter melts
Add all Cream, Ricotta and Monterey Jack Cheese,
also add 8oz Gouda & 8oz Fontina
Mix everything together until mostly melted.
Add salt, pepper and parsley to taste.
Step 5: Swapping Containers
sprinkle top with 4oz grated Gouda and 4oz grated Fontina
Place pan in preheated oven
wait 30 minutes, check
If the top looks golden brown, it's ready to take out.
If not, leave in for an extra 5 minutes.
Continue checking every five minutes.
Shouldn't require more then 45 minutes.
When golden brown, take out and let cool.