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
28 fluid ounces Italian plum tomatoes, crushed ( divided)
1/2 cup finely chopped onions
Directions:
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.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.