Mac and Cheese Recipe
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 This recipe for Mac and Cheese, by Victoria Sinor, is from To Honor Granny,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Victoria Sinor
Added: Tuesday, July 15, 2008
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Category: |
Category: |
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Ingredients: |
Ingredients: Vegetable oil
kosher salt
1 lb. elbow macaroni
1 qt. milk
1 stick unsalted butter, divided
1/2 c. all-purpose flour
12 oz. Gruyere cheese, grated (4 cups)
8 oz. extra-sharp cheddar, grated (2 cups)
1/2 t. ground black pepper
1/2 t. grated nutmeg
4 small tomatoes
1 1/2 c. fresh white bread crumbs (5 slices,crusts removed
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Directions: |
Directions:Preheat oven to 375º. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a baking dish. Slice the tomatoes and arrange on top. Melt remaining 2 tablespoons of butter and combine them with the bread crumbs and sprinkle on the top. Bake for 30 to 35 minutes or until the sauce is bubbly and the macaroni is browned on top. |
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Number Of
Servings: |
Number Of
Servings:Serves 6 to 8 |
Preparation
Time: |
Preparation
Time:20 minutes |
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