Macaroni and Cheese

Serving Size: 12
Prep Time: 1 hour

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 375F
  • 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 375F. 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


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