"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Macaroni and Cheese Recipe

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This recipe for Macaroni and Cheese, by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Howard Family
Added: Wednesday, April 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 ¾ cup milk
¼ cup butter
¼ cup flour
1 tsp. salt
½ tsp. black pepper
½ tsp. allspice
½ tsp. nutmeg
½ tsp cayenne pepper
2 cups grated raw extra sharp goat’s milk cheddar
¾ cup shredded Fontina cheese
1 cup grated Gruyere cheese
1 drop yellow food coloring
¾ to 1 lb medium size shell pasta
1 ¼ cups panko flakes

Directions:
Directions:
Heat broiler or oven to 350°. Heat the milk to just below boiling and set aside. Melt the butter in a saucepan. When it starts to bubble, whisk the flour and cook for 1 minute to make a roux. Slowly pour the heated milk into the roux, whisking constantly, and cook until the mixture bubbles and becomes think (about 15 min). Remove from heat & season with salt, pepper, allspice, nutmeg, and cayenne. Stir in the grated Cheddar, Fontina, and Gruyere. Cook the pasta in plenty of rapidly boiling salt water slightly less than you normally would (10 min). Stir the pasta into the cheese sauce & divide evenly among 6 buttered ramekins. Divide the breadcrumbs evenly among the ramekins & scatter on top. Brown the breadcrumbs under the broiler 1-2 minutes or the oven for 30 min.

 

 

 

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