Macaroni and Cheese

(Hyde Park Bar and Grill version)

Ingredients: • Velveeta - 6 ounces • Swiss Cheese - 6 ounces • Cracker Barrel Cheddar - 6 ounces • Romano - 3 ounces • Smoked Gouda - 3 ounces • Heavy Cream - 6 ounces • Whole Milk - 6 ounces • #10 macaroni - 1 pound • Italian seasoned breadcrumbs • Salt (To taste) • Fresh cracked black pepper (optional)

To prepare:

 

Cook 1 lb pasta until al dente (not overdone).

 

Drain the pasta and place in shallow casserole dish

 

Grate all cheeses (except Velveeta should rather be easily cut into small cubes)

Heat milk & cream in double boiler, add cheeses and stir/heat until blended

Pour blended cheese mixture over cooked macaroni in shallow casserole dish

Top with bread crumbs
 

Cover with tin foil and bake at 350F for 20 minutes until the cheese is warmed through, don't over-bake.  You can also uncover and broil for a few minutes if you want a browner finish to the top layer of cheese.

Note: you can also add peas or small pieces of ham or chopped prosciutto if desired.

 

Servings:

• 4 people

 

 

Macaroni and Cheese

(Bill Glenn's Version)

Ingredients: • 1/2 cup Emmenthal cheese, grated • 1/2 cup Gruyere cheese, grated • 1/2 cup skim mozzarella, grated • 1 cup heavy cream • 2 cups uncooked #10 macaroni • Pinch grated nutmeg • Sea salt, to taste • White pepper, to taste • 2 teaspoon egg yolk • 1/2 cup Parmigiano-Reggiano, grated

To prepare:

 

Cook pasta until al dente (not overdone).

Dain the pasta and place in gratin dish or small ovenproof bowl.

Start by finely grating all of the cheeses. (If Emmenthal or Gruyere is unavailable, use a high-quality Swiss-style cheese.)

Use a large sauté pan to reduce the cream by half, then add the first three cheeses (Emmenthal, Gruyere, mozzarella), nutmeg, salt, pepper and pasta.

Stir continuously until all of the cheeses are melted.

Remove from the heat, and then stir in the egg yolk. Pour mixture into a gratin dish or small ovenproof bowl. A soufflé cup will work if you do not have a gratin dish.

Sprinkle grated Parmigiano-Reggiano over the top of mixture and brown under the broiler. Serve bubbling hot.