Atlas Mac and Cheese

https://whi.sk/ONNYa

This recipe is not mine, it is from a long time restaurant in Iowa City, IA that closed in 2018. The Atlas, it was the best Mac and Cheese I have ever had. Original source

https://www.epicurious.com/recipes/member/views/mac-cheese-atlas-iowa-city-614f7a9a8b7816ca3522e188? Ingredients .8 cups Milk

• 1.2 cups Cream

• 1.2 cups Water

• 1.2 teaspoons Peppercorns

• 3.2 tablespoon Onion, chopped

• 1 dash Ground nutmeg

• 1.6 ounces Butter

• 1.6 ounces Flour

• 1 pound Macaroni, dry

• 7 ounces Gruyere

• 7 ounces Parmesan

• 7 ounces Mozzarella, shredded, low moisure

• 7 ounces Fontina

• 7 ounces Monterey Jack

• 1 piece Bay Leaf PREPARATION

1. Make a bouquet garni using the bay leaves, onion, peppercorns and nutmeg. Place in pot with milk, cream and water. Bring to simmer; cover tightly and remove from heat. Let sit for 30 minutes, then remove the bouquet garni.

2. Make a light roux with the butter and flour (mix together and heat until flour has a nutty smell and color is a light brown)

1. Slowly stir the roux into the cream mixture. Bring to simmer, stirring often, and cook until sauce consistency; about 25 minutes.

2. If needed, grate / shred / crumble all cheeses. Hold 3 ounces of each cheese for later.

3. Add 4 ounces of each cheese to sauce and immersion blend until homogenous and all cheese is melted.

4. Taste sauce and season as needed with salt & pepper.

5. Cook macaroni in salted water to al dente; then shock in cold /ice water to stop the cooking

6. Carefully mix the cheese sauce with the cooked noodles, being careful not to break the noodles, and place in a 9 x 12 pan.

7. Sprinkle remaining 3 ounces of each cheese on top of the pasta.

8. Bake in 350 degree oven for about 20 minutes or until heated through and bubbly