![]() Cook until al dente, not completely soft.Ĭombine hot, cooked pasta and sauce in the large pot stir well to combine. Stir to combine.Ĭook dried elbow macaroni in boiling water, according to manufacturer's instructions. (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. Slowly add cheeses to warm pureed mixture, making sure all cheese is melted before adding more. 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). Reduce heat to a simmer and cook for 10 minutes. Add onions and peppers cook until onions are translucent. (1/2 of the printed recipe, with a few modifications from me)ħ ounces sharp cheddar cheese, shredded - divided useĥ ounces American cheese, shredded (I cubed slices of American cheese)Ģ ounces Pecorino Romano, shredded - divided useģ/4 pounds elbow macaroni (you could go up to 1 pound to make it serve more/less rich) If you wanted it not to be quite so rich, you probably could increase the amount of macaroni in it. ![]() Because it's so rich, I would suggest serving it as a side dish - there would be plenty for six people. (Two of us ate it as a main dish, and two of us had it as a side dish). I made half of the recipe that ran in the newspaper, and it was plenty for the four of us. I won't make this often because it is a nutritional disaster, but I'll probably make it again, most likely for guests. It was positively decadent - super rich and ultra cheesy, without the distractions of bits of veggies floating around or extraneous bread crumbs on top. Was pureeing an option if I wanted to get some flavors into a dish without having it rejected at a glance? I was also curious to see how that would fly with my husband and son. It's not a technique I've used a lot, and I wondered how it would taste. But in this recipe, the onions and green peppers were pureed into the sauce. ![]() It had onions and green pepper in it, which are ordinarily a problem for a couple of my household's eaters. The recipe also intrigued me from a culinary perspective. I've also had some of their catered food and it's been heads and shoulders above most catered food I've had. I've only been there once or twice, but I remember the food being excellent and the atmosphere fun (it often has live music, mostly blues). And it came from the Dinosaur Bar-B-Que, which is a very popular restaurant here (there are also locations in Syracuse and New York City). First, it had been featured on Good Morning America as Sam Champion's favorite macaroni and cheese.
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