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1 lb. elbow macaroni 4 qts. water pinch of salt 1 tbsp. olive oil 2 sticks butter 1/2 grated onion 4 tbsp. flour 2 cups buttermilk 2 cups heavy cream 2 cups chicken stock 1/2 tsp. nutmeg 1 tsp. salt 1 tsp. red pepper flake 1/2 tsp. garlic powder 1/2 cup monterey jack cheese 1/2 cup parmesean cheese 1/2 cup gouda 2 oz. blue cheese
Bring 4 quarts of water and a pinch of salt to a boil. Add 1 lb. elbow macaroni and 1 tbsp. olive oil. Cook for about 10 minutes and strain.
Béchamel Sauce: In a sauce pot over medium heat melt 2 sticks butter, 1/2 grated onion, 4 tbsp. flour. Then add: Buttermilk, heavy cream, chicken stock, nutmeg, salt, red pepper flakes, garlic powder. Heat until thickened and pour over strained noodles. Add monterey jack, parmesan, gouda and blue cheese and blend together. Bake at 350 degrees for 30-45 minutes.
Presented by: Heather Grubb
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