Macaroni & Cheese, The Federalist's

By arthurlemay

Ingredients

• 8 cups rigatoni, uncooked
• 2 cups cheddar cheese, grated
• 2 cups gruyere cheese, grated
• 2 cups goat cheese, semi soft
• 2 cups Parmesan cheese, grated
• 2 cups heavy cream
• 1/2 pound butter
• 1/2 cup King Arthur flour
• 4 sun-dried tomators, thinly sliced
• 1/2 cup chives, chopped
• 1/2 cup parsley, chopped

Details

Servings 8
Preparation time 25mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 375 degrees.

In a larger pot of boiling water, cook the pasta until al dente. Drain and shick in cold water to prevent overcooking. Drain again and set aside.

In a large saucepan, over low heat combine the cheeses (reserving a small portion of the cheddar, Gruyere and the Parmesan for later use), with the heavy cream. Stir until the cheeses have melted.

In a small saute pan, melt the butter over low heat. Add the flour and stir to thicken into a roux. Cook for 3-5 minutes.

In a mixing bowl, combine the cheese mixture, tomatoes, chives, parsley and the roux. Coat the bottom of a large baking pan (one hotel pan or two 11-by-13-inch pans) with this mixture. Layer pasta on top of the sauce and continue layering the sauce and the pasta, coating the top with the sauce. Sprinkle the top with the reserved cheeses.

Bake in 375 degree oven for 15-20 minutes or until the top is golden brown.

Serve immediately.