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5 cheese Mac and cheese

2 cups White Sharp Cheddar
1 cup Longhorn or Mild Cheddar
1.5 cups Mozzarella
1 cup Provolone (smoked has more flavor)
1 cup Parmesean
1 stick butter or margarine
1 cup Romano, Asiago, or salty cheese of preference
1 pint light cream or milk
1 pound box of elbow macaroni
1 tsp salt
4-6 eggs (for large 6, for jumbo 4)


Cooking Instructions
Preheat oven to 350 degrees. Boil a large pot about 3/4 full of water. Add a
healthy pinch of salt to the water. Pour entire box of pasta in water and stir.
Boil pasta for about 7-9 minutes or until it's "al dente" or has a bite.

While your pasta cooks, in a large bowl, mix all of the cheeses together. With
your hands, blend the cheeses so the color looks even. From this mixture remove
about a cup of the cheese blend and set aside for later.

To the cheese mixture, add your eggs, salt, and light cream. Melt the stick of
butter in microwave and add to mixture. Stir this wet cheese mixture until it
has the consistency of a wet oatmeal. Usually takes about 2-4 minutes.

Drain pasta and pour half of the cooked pasta into the wet cheese blend. Stir in
contents thoroughly, then repeat with second half.

In a 9"x13" pan ( or one near that size), grease/butter the entire pan very
well. This prevents the mixture from sticking and creates great color. Pour the
entire mixture from the bowl into your greased pan and spread it evenly.

Finally, take that cup of the dry cheese blend and sprinkle that evenly across
the top of the mixture. Place the dish in the oven and bake on the top rack.

Bake for 35-40 minutes. Remove when bubbly and golden on top. Allow to cool for 5 minutes, serve and enjoy!

Homemade elk tamale pie topped with sliced avacado and sour cream.

Yum!

Pugs,

Nice, particularly the moose tenderloin, mushies & brussel sprouts !

How was the Viognier ?