FOOD: GOURMET HOMEMADE FOUR CHEESE MAC AND CHEESE

Ah, the starving artist.  How many times do I need to hear about another poor person spending their money on Kraft Dinner before I lose my fucking mind?  Yes, the stuff is sort of cheap, but you can make a great homemade macaroni and cheese that will blow that radioactive factory slop out of the water, and find that it really isn’t that more expensive to do so.  This version is a bit on the upper scale of things, and you might want to have a job to go out and get the goodies this bad-ass needs for success, but with a nice bottle of red wine and someone to share it with, you will stop anyone from eating that processed shit they use to enslave the poor.  Just look at the fucking gooey cheesy awesomeness of this version of the mac and cheese classic.  I recommend hitting this one of your favorite hot sauce for an extra zippity-doo.

INGREDIENTS

SERVINGS 8
1 lb rotelle pasta (They look like wagon wheels)
3⁄4 lb sharp cheddar cheese, shredded (I used an aged 5 year old variety)
1⁄2 lb gruyere cheese, shredded
1⁄2 cup asiago cheese, shredded
1⁄2 cup Fontina cheese, shredded
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk (I used 2%)
1 teaspoon onion powder
1⁄2 teaspoon salt
1⁄4 teaspoon dried mustard
1⁄4 teaspoon ground nutmeg
1⁄4 teaspoon ground cayenne pepper
1 cup Panko breadcrumbs (Japanese Bread Crumbs)

DIRECTIONS

Heat oven to 350 degrees. Coat a 3 quart rectangular baking dish with non-stick spray. Bring a large pot of lightly salted water to boiling.

Toss all the shredded cheeses together in a large bowl, set aside.

Melt butter in a medium-sized saucepan over medium heat. Whisk in the flour until smooth and slightly bubbly.

In a thin stream, whisk in the milk. Stir in the onion powder, salt, nutmeg, dried mustard and cayenne.

Bring to a boil over medium high heat. Reduce heat and simmer 3 minutes. Remove from heat; whisk in 2 1/2 cups of the cheese mixture and stir until smooth. Cover to retain the heat.

Cauliflower-Mac-and-CheeseOnce water boils, add pasta. Cook until your desired doneness, then drain. In the pasta container, stir together the cooked pasta and cheese sauce.
Pour half of the mixture into the prepared dish. Sprinkle with a generous cup of the reserved cheese. Spoon remaining cheese-covered pasta into the dish and top with the remaining cheese.

Add 1 cup of Japanese Panko Bread crumbs to the top of mixture.
Bake at 350 degrees for 30 minutes or until the Panko crumbs are lightly browned and the cheese is bubbly. Cool slightly before serving