Ingredients
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3 cups water
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1/2 cup vegetable oil
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3/4 cup green pepper, diced
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1 teaspoon chopped garlic
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4 ounces flour
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3 cups half-and-half
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14 ounces sharp cheddar cheese, shredded
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5 ounces colby cheese, shredded
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10 ounces American cheese, shredded
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4 ounces pecorino romano cheese, shredded
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1 teaspoon kosher salt
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2 teaspoons lemon pepper
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1 teaspoon sugar
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2 teaspoons yellow mustard, French's
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2 teaspoons white vinegar
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1 1/2 teaspoons Tabasco sauce
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1 1/2 lbs elbow macaroni
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8 ounces shredded cheddar cheese
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2 tablespoons pecorino romano cheese
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1 1/2 cups onions, diced
Instructions
- Heat oil in a large pot. Add onions and peppers; cook until they 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. Once cheese is completely melted, add salt, lemon pepper, sugar, mustard, vinegar and Tabasco. Stir to combine.
- Cook 1 1/2 pounds of 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 large mixing bowl; stir well to combine. Pour entire mixture into a greased 10-inch-by-12-inch pan (or a 9-inch-by-13-inch one). Top with 8 ounces. of shredded cheddar cheese and 2 tablespoons of Pecorino Romano cheese.
- Place under broiler until top is golden brown and bubbling. Serve immediately.