Jims Galley

Jims Galley

Wednesday, November 30, 2016

Jim Baugh's Southern 5 Cheese Macaronie for the Holidays or Anytime

The answer is NO!! I absolutely have NO IDEA how my wife can eat this food and maintain her beautiful figure. She hardly even works out. I don't get it. Me..  I look at a slice of pizza and gain 5 pounds. Anyway, for those of you that calories don't matter and think Paula Dean cooks healthy, here is the recipe for you. This is Donnas favorite, never seen anyone that likes mac & cheese so much, except maybe my daughter.
Donna, her favorite recipe. How she does it I'll never know!

WARNING: This is not diet food. We make this once or twice a year, but when we do….WOW!
Now step aside Paula Dean, we got this one covered!

Macaroni 1 box
1 stick butter
3 cups milk
1 pack Velveeta
16 ounce fresh grated extra sharp cheddar cheese
3 cups blend of cheese, cheddar, provolone and Monterey jack
2 teaspoon flour
2 teaspoons olive oil
2 cups panko
2 shallots sliced and diced
2 cloves garlic crushed
Fresh ground black pepper
Fresh ground sea salt
2 teaspoon texas pete
8 slices white cheddar
Large pan and aluminum foil  
First boil your macaroni, drain and set aside.
Next in a cast iron skillet melt 1\2 stick of butter then add half of the garlic and shallots and stir. Once cooked, then add the panko and stir until browned. Then set aside in a bowl.

In a cast iron skillet make a roux, butter and flour plus some olive oil and stir until browned, turn down heat and add two cups milk stir and make sure the sauce is smooth. Next add the velveeta cheese and stir until melted. If too thick just keep adding more milk. Once melted add 2 cups blended cheese and keep stirring.
First make a roux
Then add cheese for a cheesy roux

Add salt and pepper to taste as well as the texas pete. Place macaroni in a large bowl and stir in all the cheese sauce from the skillet. Stir thoroughly!

Next in a large deep pan that has been greased with Crisco or butter, add the macaroni mixture but only half of it. Even out the macaroni in the pan then layer the 4 slices of white cheddar and the remaining shallots and garlic plus some of the blended cheese.

Now, put the reaming macaroni on top and even out in the pan with a spoon. Next a add remaining cheese on top and finish off by sprinkling the cooked panko on top as well as several pats of butter.

Bake at 375 for 30 minutes covered with aluminum foil, then remove foil and bake for an additional 20 minutes.
Lastly hit the broiler on high at the end for a minute or two to really sear off the top.
Take out of oven and let sit lightly covered for about 10 minutes then serve.

Probably the best mac and cheese recipe in the world, good to do once a year or so and does go good with just about anything. Plop some on top of a fresh cooked hamburger and it is awesome!