Next, add 3 cups of the grated chesses to the sauce (reserve 4 cups for layering), turn off the heat and stir just until the cheese melts and the sauce is combined. Whisk occasionally to keep it from sticking. Simmer for about 5 to 8 minutes or until the sauce has thickened. Once it’s smooth, turn the heat down to medium heat.Īdd the salt, pepper, Grand Diamond All Purpose Seasoning, hot sauce, and optional liquid crab boil to taste. Whisk until the sauce is smooth and has no lumps. Next, while whisking vigorously add all of the milk mixture to the roux. Do not brown it.) Add the chopped garlic and thyme, cook for another minute. Next, in a large skillet melt the butter and olive oil together over medium-high heat.Īdd the onions and sauté for about 3 to 4 minutes or until soft.Īdd and stir in the flour, cook for about 2 minutes. Preheat the milk and half & half together in the microwave, about 3 to 4 minutes. Once done, drain the pasta, DO NOT rinse, and toss with 1 or 2 tablespoons of olive oil or vegetable oil to keep it from sticking together while the sauce is being cooked. Cook until just al dente or 2 minutes short of the suggested cooking time on the package.
Season the boiling water, with 3 Tablespoons of salt. In a large stock pot, bring 3 quarts of water to a boil over high heat. Grate all of the cheeses and toss together in one large bowl. Prepare, chop, and dice all of the ingredients first.
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