After the party guests leave or go home from a long weekend, I have a leftover mish mash of cheeses in my fridge. Why not gather them together for a little cheese reunion and make something delicious? Most cheeses you are going to use on a cheese tray are friendly enough to mingle with other cheeses. They get along with eachother and blend well together when melted down in one dish. Macaroni and cheese is the ultimate comfort food next to potatoes. Truth be told, I make this recipe, then I separate it out into smaller dishes or personalize them in ramekins and freeze until the right moment. You bust out one of these and put it in the oven and you have instant comfort food that is not from a box. Plus, your home smells amazing and clean up is simple. Pair this dish with an ice cold glass of Pinot Grigio, take a deep breath and relax.
3 1/4 C. whole milk
3 T. butter
5 T. flour
10 oz. assorted cheese
1 T worchestershire Sauce
1 t. dry mustard
1 T. hot sauce of choice
1/2 t. salt
1 lb. macaroni or other small noodle
2 Roma tomatoes, sliced thin
1/4 C. grated parmesean cheese
1/4 C. breadcrumbs
Freshly ground black pepper
Over high heat, bring a large pot of salted water to a boil. Add noodles and cook until they have completed cooking or al dente. Drain your noodles and set them aside.
Shred or crumble up the cheeses you intend on using in your dish and set aside. Separately, warm the milk over low heat in a saucepan.
In a deep skillet, add butter and melt. Immediately add flour and using a whisk, gently stir until butter and flour combine. Cook over heat whisking for about five minutes. The flour will start to turn brown. Gently add warm milk whisking constantly. Bring contents to a boil. Reduce the heat and simmer for about 4 minutes.
Using a heat safe spoon, stir in the grated cheese, followed by the worchestershire sauce, mustard, hot sauce, salt and pepper. The mixture will be thick. Keep warm over low heat, but be careful not to burn.
Gently add the noodles to the sauce and stir to coat. Poor contents into a prepared 9×13 dish. Cover with sliced tomatoes, bread crumbs and parmesean cheese.
Place macaroni and cheese in the oven and bake for 35 minutes or until bubbly and top is browned.