- 1 Cup of grated Mozzarella Cheese
- 2 Cups of grated Extra Sharp Cheese
- 6 Slices of Pepper Jack Cheese
- 1 Cup of grated Provolone Cheese
- 1 Cup of grated Swiss cheese
- 1/2 cup of grated Parmesan Cheese
- 1/4 cup of bread crumbs
- 3 room temperature eggs
- 2 cans of evaporated milk (extra whole milk may be needed)
- 1 box of medium sized macaroni noodles
- 1 stick of butter or margarine
- A pinch of sea salt
- 3 tablespoons of vegetable oil
- 1 tablespoon of extra virgin olive oil
- Pam non stick oil
- 1/2 cup of all purpose flour
Directions (prepare in this order for best results and best use of your time):
Boil water (enough to thoroughly cover macaroni) then add a pinch of sea salt, 1 tablespoon of extra virgin olive oil and 1 box of medium sized macaroni noodles. Boil until noodles become soft.
Eggs: Take 3 room temperature eggs and crack them into a bowl. Once removed from shell, beat eggs with a mixer for approximately 45 seconds to 1 minute (set aside).
The Rue: Using a non stick pan or cast iron skillet, add 3 tablespoons of vegetable oil and heat. Once oil is heated add 1/2 cup of all purpose flour and stir (it should begin to look beige in color). Add 1/2 cup of evaporated milk and 1/2 cup of water to the pan or skillet and stir. Add 1 cup of grated extra sharp cheese and mix together (set aside).
1. Drain noodles and put noodles into a mixing bowl
2. Add 1 stick of butter and mix until butter has dissolved into the noodles
3. Add 1 1/2 cans of evaporated milk (add extra milk to make mixture “soupy”)
4. Add egg mixture and stir
5. Add “The Rue” and mix all together (noodle mixture)
6. Using a foil or glass pan, coat with Pam non stick oil
7. Layer bottom of pan with 6 slices of Pepper Jack cheese
8. Layer with noodle mixture
9. Layer with Provolone cheese
10. Layer with noodle mixture
11. Layer with Mozzarella mixture
12. Layer with noodle mixture
13. Layer with Swiss cheese
14. Layer with noodle mixture
15. Layer with extra sharp cheddar cheese and parmesan and bread crumbs
Bake at 350 degrees for approximately 40-45 minutes or until you see macaroni and cheese bubbling.
Melissa Ross