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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mac and Cheese Recipe

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This recipe for Mac and Cheese is from To Honor Granny, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
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
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.
Number Of Servings:
Number Of Servings:
Serves 6 to 8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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