Icon Grill's Macaroni &Cheese with Molten Cheese Sauce
From: Icon Grill, Seattle, WA ( http://www.icongrill.net/)
Macaroni &Cheese Sauce Bsae:
2 cups chicken broth
1 cup milk
4 Tbsp. flour
4 Tbsp. butter or margarine
1 tsp. Worcestershire sauce
1 pinch dry mustard
1 splash tabasco (optional)
Salt and pepper to taste
Melt butter in a 4 qt. sauce pan over medium high heat. Add flour and
mix
until flour is incorporated into butter. Cook, stirring frequently for 2 
minutes. Add milk and chicken broth and continue to cook until sauce is
thick and bubbly. Remove from heat and season with mustard, Tabasco,
Worcestershire, salt and pepper. Allow to cool to warm temperature
before 
using.
Topping;
1 cup fresh bread crumbs (either buy them or remove the crust off of old
bread and chop fine in food processor)
¼ lb. fine grated parmesan cheese
1 Tbsp. seasoning salt.
Mix all ingredients into a bowl and set aside. 
Molten Cheese Sauce:
8 (1 inch x 1 inch) cubes velveeta cheese
¼ lb. cheddar cheese (your choice of mild, medium or sharp or a
combination
of 2 or all)
Place sauce base (first item prepared) and re-warm enough to add
velveeta 
and cheddar cheese so it melts. Season with salt &pepper if you like.
Turn heat to lowest setting and set aside until ready to serve dish.
Mix for Macaroni and Cheese:
1 lb. macaroni
¾ lb. sharp cheddar cheese 
½ lb. gruyere cheese
½ lb. extra sharp white cheddar cheese
4 roma tomatoes, finely diced
24 (1 inch x 1 inch) cubes velveeta cheese
Cook macaroni, in salted water, drain and rinse with cold water. Place
all 
ingredients in a large mixing bowl. Add ¾ (about 2 ½ cups) of the
Macaroni
and Cheese Sauce Base and mix thoroughly. Place the mix evenly into 4
small
casserole dishes or one large one. Sprinkle with topping and bake in a
400 
degree oven until hot and bubbly. 
To serve: spoon onto serving dishes &top with molten cheese sauce.

Give hugs...if you "carrot" all
HAPPY EASTER                                        ~*~Angelique~*~



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