Ingredients
- 1/2 cup vegetable oil
- 1 1/2 cups onion, diced
- 3/4 cup green pepper, diced
- 1 tsp. chopped garlic
- 4 oz. flour
- 3 cups water
- 3 cups half and half
- 14 oz. sharp cheddar cheese, shredded
- 5 oz. Colby cheese, shredded
- 10 oz. American cheese, shredded
- 4 oz. Pecorino romano, shredded
- 1 tsp. kosher salt
- 2 tsp. lemon pepper
- 1 tsp. sugar
- 2 tsp. French's mustard
- 2 tsp. white vinegar
- 1 1/2 tsp. Tabasco sauce
- 1 1/2 lbs. elbow macaroni
- 8 oz. of shredded cheddar cheese
- 2 tbsp. Pecorino romano cheese
Preparation
Step 1
Heat oil in a large pot. Add onions and peppers; cook until they are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and half and half. Bring to a boil. reduce heat to a simmer and cook for 10 minutes.
Using and immersion blender. puree this mixture until it is smooth ( If using a regular blender, work in batches, filling the pitcher only half full, since the liquid will be hot). Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine.
Cook 1 1/2 lbs. of dried elbow macaroni boiling water, according to manufacturer's instructions. Cook until al dente, not completely soft.
Combine hot, cooked pasta and sauce in large mixing bowl; stir well to combine. Pour entire mixture into a greased 10 inch x12 pan ( or a 9x13 inch one) Top with 8 oz. of shredded cheddar cheese and 2 tbsp. of Pecorino Romano cheese.
Place under broiler until top is golden brown and bubbling. Serve immediately.
GMA RECIPE