Gorilla Mac and Cheese

I tried another recipe from the More Diner, Drive-Ins and Dives cookbook this past weekend. It was so good that we ate it all and I forgot to take a photograph. Instead of using the Goldfish crackers, I used Cheez-its. I also learned that plasti cwrap doesn't melt in the oven (interesting). Enjoy!

Gorilla Mac & Cheese
Adapted from a recipe courtesy of Rich Bacchi and Jeff Greathouse of Gorilla Barbeque
From More Diners, Drive-ins and Dives

Makes 8 servings
Kosher salt, for the pasta water
5 cups shredded sharp Cheddar cheese
3 1/2 cups shredded Asiago cheese
3 1/2 cups shredded four-cheese blend
8 cups large ribbed elbow macaroni
1 Spanish onion, peeled and cut into chunks
10 garlic cloves
4 ounces (1 stick) unsalted butter
1 1/2 tablespoons ground oregano
1 1/2 tablespoons paprika
1 1/2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
2 cups milk
1 1/2 cups heavy cream
1 cup sour cream
1 eggs, beaten lightly
1 1/2 cups Cheddar-flavor Goldfish crackers, pulverized

Preheat the oven to 350 F. Bring a large pot of salted water to a boil over high heat.

Toss the cheeses together in a large bowl.

Boil the macaroni until it is about two-thirds cooked; drain, and transfer to a large bowl. Toss the hot pasta with 4 cups of the cheese mixture.

Puree the onion and garlic in a food processor. Melt the butter in a large pot over medium heat until the foam subsides. Scrape the pureed vegetables into the pot; it should sizzle. Reduce the heat to low and whisk in the oregano, paprika, salt and pepper.

Whisk in the milk, heavy cream, and sour cream and continue whisking until everything comes back to a low simmer. Whisk in about 6 more cups of the cheese mixture and keep whisking until the cheese melts; the mixture will stop simmering. Whisk in the eggs.

Pour the hot cheese sauce over the pasta, mix well, and transfer it into a 10 by 15-inch baking dish.

Scatter the remaining cheese over the macaroni, and top with the pulverized crackers. Cover the dish with plastic wrap and then aluminum foil and bake for 30 minutes.