Colorado River of Cheese and Macaroni

Name: Colorado River of Cheese and Macaroni
Ingredients: Basic Bechamel Sauce, recipe follows; 2 ounces dry white wine; 1 tablespoon ground mustard; 1 teaspoon paprika; 1/2 to 1 teaspoon salt; 1/2 teaspoon white pepper; 4 cups (2 pounds) shredded sharp Cheddar, divided (aged no more than 30 days as a longer aged cheese can make your sauce oily); 1 cup (1/2 pound) shredded Asiago, divided; 1 cup (1/4 pound) grated Parmesan, divided; 8 cups (2 pounds) elbow macaroni; 1 cup (2 sticks) butter, room temperature, divided; 1/2 (2 ounces) medium onion, finely diced; 10 cups (2 1/2 quarts) whole milk; 3/4 teaspoon iodized salt; 3/4 teaspoon white pepper; 1/2 teaspoon grated nutmeg; 1/2 cup all-purpose flour

Colorado River of Cheese and Macaroni was pinched from <a href="http://www.foodnetwork.com/recipes/colorado-river-of-cheese-and-macaroni-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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Basic Bechamel Sauce, recipe follows

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2 ounces dry white wine

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1 tablespoon ground mustard

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1 teaspoon paprika

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1/2 to 1 teaspoon salt

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1/2 teaspoon white pepper

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4 cups (2 pounds) shredded sharp Cheddar, divided (aged no more than 30 days as a longer aged cheese can make your sauce oily)

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1 cup (1/2 pound) shredded Asiago, divided

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1 cup (1/4 pound) grated Parmesan, divided

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8 cups (2 pounds) elbow macaroni

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1 cup (2 sticks) butter, room temperature, divided

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1/2 (2 ounces) medium onion, finely diced

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10 cups (2 1/2 quarts) whole milk

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3/4 teaspoon iodized salt

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3/4 teaspoon white pepper

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1/2 teaspoon grated nutmeg

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1/2 cup all-purpose flour

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