Jeff Ruby's Macaroni & Cheese

By lorik

Ingredients

• One small onion, diced and caramelized
• 1 teaspoon garlic (add caramelized onion just before finished)
• 1/2 lb. Pecarino cheese
• 1 lb. Fontina cheese
• 1 lb. Asiago cheese
• 1 lb. English Cheddar Cheese
• 1/4 lb. Parmesan cheese
• 1/2 lb. Provolone cheese
• 1 1/2 gal. Milk
• 1/2 lb. Butter
• 1/2 lb. Flour
• Salt & Pepper to taste
• Yellow cheddar cheese as needed (on top of finished Macaroni)
• Pasta of Choice

Details

Servings 8
Adapted from ftpwebapps.raycommedia.com

Preparation

Step 1

In large thick bottom saucepan, Melt butter slowly and add flour until fully incorporated – forming a pale roux(thickening). Bring milk to boil in separate saucepan, slowly add roux. (Allow roux to cool a little before adding to Milk.)

Once fully incorporated reduce to a simmer allowing flour to cook out. Once flour is fully cooked in and the sauce begins to thicken, fold in cheese and onion mixture. Stir cheese in well and adjust salt and pepper seasoning to taste. Cool.