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Unity macaroni & cheese

Macaroni:
32oz chicken broth
3 garlic cloves, smashed
1/2 tsp salt
2 cups dry elbow macaroni

Cheese Sauce:
5 tbs butter
2 tbs flour
1 12oz can evaporated milk
1 cup milk, room temperature, divided*
1/2 cup cream, room temperature
1 tsp black pepper
16 oz shredded colby jack, divided
6 oz shredded fontina, divided
4 oz shredded asiago, divided
2 eggs*

Preheat oven to 350 degrees F.

Add broth, salt, and garlic to pot and bring to boil. Add macaroni and boil for 8 minutes. Remove garlic. Drain.

Melt butter in large saucepan. Add flour. Cook until it begins to brown, stirring constantly. Add evaporated milk. Stir until smooth. And cream. Stir until smooth. Add 1/2 cup of milk. Stir until smooth. Add black pepper. Stir.

Turn off heat. Add 75% of the fontina. Stir. Add 75% of the colby jack. Stir. Add 75% of the asiago. Stir.

Whisk eggs with 1/2 cup milk. Stir into drained macaroni. Add cheese sauce into macaroni. Stir.

Pour half of the macaroni into the baking pan. Sprinkle half of the reserved cheese on top. Pour the other half of the macaroni into the pan. Sprinkle with remaining cheese.

Bake at 350 for 20 minutes. Put under broiler until golden and bubbly, about 5 minutes.


Note:

For a stiff macaroni, omit the 1/2 cup of milk from the cheese sauce and use 4 eggs. #recipe #macaroni #macandcheese #kwanzaa