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Ingredients:
Makes 16 servings 
Cheese sauce
2 quarts heavy cream
1 pound pasta (preferably small pasta,
like orechetti)
1⁄4 cup olive oil
1 cup pepper jack (hand grated)
1 cup
aged cheddar (hand grated)
1 cup fontina (hand grated)
1 cup mozzarella
cheese (hand grated)
For final cooking
1⁄2 cup pepper jack (hand
grated)
1⁄2 cup aged
cheddar (hand grated)
1⁄2 cup fontina (hand
grated)
1⁄2 cup
mozzarella (hand grated)
Salt and pepper to taste
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Four Cheese Macaroni
Strength in numbers: four cheeses combine to make this homey all-time favorite
the ultimate comfort food.
1. Preheat oven to 375°.
2. In a medium saucepan, heat the cream on medium
heat until reduced by half.
3. Cook the pasta in salted water until al
dente. Cool down rapidly in cold water, then drain all excess water. Coat the
pasta lightly with olive oil to prevent sticking. Set aside.
4. When the
cream is reduced, whisk in each cup of the grated cheeses on low heat until
fully melted. Set aside.
5. In a large mixing bowl, combine the remaining
cheese, the pasta, and the cheese sauce. Add salt and pepper to taste and mix
very well without breaking up the pasta.
6. Transfer to a casserole dish and
bake for 25 minutes or until lightly golden brown on top. Serve hot.
NOTE:
Grate all the cheeses by hand, keeping them separate. Commercial pre-grated
cheese tends to have cornstarch added, which alters the texture of the final
product.
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