Ingredients
-
3 cups elbow macaroni
-
8 tablespoons butter, divided
-
1/4 cup all-purpose flour
-
2 cups whole milk, homogenized
-
1/2 teaspoon salt
-
1/2 teaspoon black pepper
-
1/2 teaspoon Tabasco sauce or 1/2 teaspoon red hot sauce
-
2 1/2 cups grated sharp cheddar cheese, divided
-
1 tablespoon butter, for rubbing inside of casserole dish
-
1/2 cup grated swiss cheese
-
1/2 cup grated parmigiano-reggiano cheese or 1/2 cup padano cheese
-
1/2 cup finely chopped onion
-
28 fluid ounces Italian plum tomatoes, crushed (divided)
Instructions
- Cook elbow macaroni according to package instructions, al dente', about 15 minutes; drain well and set aside.
- Preheat oven to 350 degrees F.
- In a saucepan over medium heat, melt 4 tablespoons of butter.
- Stir in flour to form a paste; DO NOT LET IT BURN OR GO LUMPY.
- Slowly whisk in milk and bring to a simmer, stirring constantly until sauce begins to thicken.
- Add salt, pepper and Tabasco or Red Hot Sauce.
- Remove from heat and stir in 1 cup of grated sharp cheddar cheese, stirring until blended.
- Butter a 9" x 9" ovenproof casserole dish.
- In a bowl, mix together elbow macaroni, cheese sauce and half of the tomatoes with juice.
- Transfer macaroni to the prepared casserole dish.
- Sprinkle top with remaining 1 1/2 cups grated sharp cheddar cheese, Swiss cheese and Parmesan cheese.
- Add remaining 4 tablespoons of butter in dollops on top.
- Bake uncovered in preheated 350 F oven for 30 minutes or until bubbly and golden.
- Serve with the reamining crushed tomatoes and a sprinkle of chopped onions or chopped green onions.