Ingredients: |
Ingredients: 8 T. (1 stick) unsalted butter, plus more for casserole
6 slices good white bread, crusts removed torn into 1/4 to 1/2-inch pieces
5-1/2 cups milk
1/2 cup all-purpose flour
2 tsp. salt, plus more for water
1/4 tsp. freshly ground nutmeg
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
4-1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyere or 1-1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni
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Directions: |
Directions:1. Preheat oven to 375º. Butter a 3-quart casserole dish; set aside. Melt 2 T. butter. Pour melted butter into the bowl with the bread, toss. Set the bread crumbs aside.
2. Warm milk in a saucepan (or microwave). Melt remaining butter in a high-sided skillet. 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 to 12 minutes.
4. Remove pan from heat. Stir in salt, nutmeg, peppers, 3 C. cheddar cheese, and 1-1/2 Gruyere (or Pecorino); set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 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/Pecorino and bread crumbs over top. Bake until golden about 30 min.
7. Transfer dish to a wire rack for 5 minutes. |
Personal
Notes: |
Personal
Notes: For lots of crust, bake Macaroni & Cheese in a broad, shallow casserole dish. You can easily divide this recipe in half; if you do, use a 1-1/2 quart casserole. Prep. time takes longer if the cheese needs grating. Enjoy Sue's recipe
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