Macaroni and Cheese

Amount	Ingredient
8 tablespoons	unsalted butter
3/4 c	panko bread crumbs
5 1/2 c	whole milk
1/2 c	all-purpose flour
2 teaspoons	salt
1/4 teaspoon	nutmeg, grated
1/4 teaspoon	freshly ground black pepper
1/4 teaspoon	cayenne pepper
4 1/2 c	grated sharp white cheddar cheese
2 cups	grated Gruyere cheese
1 lb	elbow macaroni

Preheat oven to 375°F Butter a 3-quart casserole dish; set aside Warm milk in a saucepan over medium heat. Melt 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking 1 minute 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 Remove pan from heat. Stir in slat, nutmeg, peppers, 3 cups cheddar cheese, and 1 1/2 cups Gruyere; set the cheese sauce aside Cook the macaroni until slightly underdone (about 1-2 minutes less than the directions say Transfer the macaroni to a colander; rinse under cold running water, and drain well Stir the macaroni into the cheese sauce Pour mixture into prepared dish Sprinkle remaining cheeses and panko crumbs Dot top of dish with remaining 2 tablespoons of butter Bake until golden, about 30-40 minutes

This dish can be made and frozen. Cover tightly with plastic wrap; freeze up to 3 months. When ready to eat, preheat oven to 375°F. Place frozen dishes on a baking sheet; remove plastic. Cover with foil. Bake until bubbling, 60 to 70 minutes for large dishes, 40 to 50 minutes for small. Remove foil; continue baking until golden, 5 to 10 minutes more.

For variation, add some cooked peas or broccoli to the mixture prior to baking

Custom Search