So anyhow here it is:
2 Tablespoons vegetable oil
3/4 cup onion, diced
1/3 cup green pepper, diced
1/2 teaspoon chopped garlic (1 clove)
2 ounces flour (about a scant 1/2 cup)
1 1/2 cups water
1 1/2 cups half-and-half
7 ounces sharp cheddar cheese, shredded
2 1/2 ounces Colby cheese, shredded
5 ounces American cheese, shredded (I cubed slices of American cheese)
2 ounces Pecorino Romano, shredded
1/2 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon sugar
1 teaspoon French's mustard
1 teaspoon white vinegar
3/4 teaspoon Tabasco sauce
3/4 pounds elbow macaroni (you could go up to 1 pound to make it serve more/less rich)
TOPPING:
4 ounces of shredded cheddar cheese
1 tablespoon Pecorino Romano cheese
Heat oil in a large pot. Add onions and peppers; cook until onions are translucent. Add garlic and cook until fragrant. Stir in flour. Add water and half-and-half. Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Using an immersion blender, puree this mixture until it is smooth (if using a regular blender, work in batches, filling the pitcher only half-full, since the liquid will be hot). Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. (If the cheese isn't melting, return the pot to low heat and stir constantly.) Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine. Cook dried elbow macaroni in boiling water, according to manufacturer's instructions. Cook until al dente, not completely soft. Combine hot, cooked pasta and sauce in the large pot; stir well to combine. Pour entire mixture into a greased 11-inch-by-7-inch pan or close to it. Top with 8 ounces of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese.
Bake at 400 for approx: 15-20 mins then place under broiler until top is golden brown and bubbling.
Serve immediately & Enjoy!!!
I hope you all enjoy this and I will post more Yummy Dinosaur Recipies soon!!!
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