Macaroni and Four Cheeses with a Kick

100_0036, originally uploaded by predictablyhungry.

I've been wanting to try a new macaroni and cheese recipe... something different than the one my mother taught me to whip up.

So for Easter I did it. You can definitely use other cheeses (as these cheeses can be quite costly). I think perhaps I'd use pepperjack to give it more a spicy kick.

So without further ado:

What you'll need:
- 7 tablespoons butter
- 4 tablespoons flour
- 2 cups half and half
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons Franks Red Hot Sauce (or however much you'd like to taste). I like mine spicy.
- 8 1/2 ounces grated parmesan cheese (about 2 cups)
- 1.5 pound elbow macaroni
- 1 clove minced garlic
- 4 ounces grated cheddar cheese
- 4 ounces grated fontina cheese
- 4 ounces grated gruyere cheese
- 1/4 cup fresh bread crumbs (onion bread is tasty)
- 1/2 teaspoon Creole Seasoning

What you'll do:

1. Preheat the oven to 350 degrees.

2. In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat.

3. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes.

4. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently.

5. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.

6. Fill a large pot with salted water and bring to a boil over high heat, and add the macaroni.

7. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is slightly undercooked.

8. Drain in a colander and return the macaroni to the pot.

9. Add 2 tablespoons of the butter and the garlic and stir to combine.

10. Add the sauce and stir until well combined. Set aside.

11. Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.

12. In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses.

13. Toss to combine.

14. Place one-third of the macaroni in the bottom of the prepared baking dish.

15. Top with one-third of the mixed cheeses.

16. Top with another third of the macaroni and another third of the cheese mixture.

17. Repeat with the remaining macaroni and cheese mixture.

18. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the creole seasoning and toss to combine. Sprinkle this over the top of the macaroni and cheese.

19. Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown.

20. Remove from the oven and allow to sit for 5 minutes before serving.

Enjoy!