"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Macaroni and Cheese Recipe

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

Contributor:  
Contributor:  
Stephanie Schatteman
Added: Sunday, June 15, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 tbsp. unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4 to 1/2-inch pieces
5 1/2 c milk
1/2 c all-purpose flour
2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp freshly ground black pepper
1/4 tsp cayenne pepper, or to taste
4 1/2 c grated sharp white cheddar cheese (about 18 oz)
2 c grated Gruyere cheese (about 8 oz)
1 lb elbow macaroni

Directions:
Directions:
1. Heat oven to 375. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tbs butter. Pour butter into the bowl with bread, and toss. Set bread crumbs aside.

2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tbs butter in a high-sided skillet over medium heat. when butter bubbles, add flour. Cook, whisking, 1 minute.

3.While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 c cheddar cheese, and 1 1/2 c Gruyere; set cheese sauce aside.

5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2c cheddar cheese, 1/2c Gruyere, and bread crumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
You can easily divide this recipe in half: use a one-and-a-half-quart casserole dish.

 

 

 

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