Ingredients: |
Ingredients: 8 tbsp. (1 stick) unsalted butter, plus more for casserole
6 slices white bread, crusts removed, torn into 1/4-1/2 inch pieces
51/2 c. milk
1/2 c. all-purpose flour
2 tsp. salt, plus more for water
1/4 tsp. grated nutmeg
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
4-1/2 c. (about 18 oz.) grated sharp white cheddar cheese
2 c. (about 8 oz.) grated Gruyere or 1-1/4 c. (about 5 oz) grated Pecorino Romano cheese
1 lb. elbow macaroni
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Directions: |
Directions:1. Preheat oven to 375º. Butter a 3 qt. casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tbsp. butter. Pour melted butter into the bowl with the bread; toss. Set the bread crumbs aside.
2. Warm milk in a saucepan over medium heat. Melt remaining butter in a high-sided skillet over med. heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
3. While whisking, add hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until mixture bubbles and thickens, 8-12 minutes.
4. Remove pan from heat. Stir in salt, nutmeg, peppers, 3 cups cheddar cheese, and 11/2 cups Gruyere (or 1 c. Pecorino Romano); set the sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2-3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour mixture into prepared dish. Sprinkle remaining cheddar & Gruyere (or Pecorino) and bread crumbs over top. Bake until golden, about 30 minutes.
7. Transfer dish to a wire rack for 5 min. |
This recipe for MACARONI & CHEESE is from