Ingredients: |
Ingredients: 8 T. (1 stick) unsalted butter, plus more to butter pan
6 slices white bread, no crusts, torn into 1/4 to 1/2 inch pieces
5 1/2 c. milk
1/2 c. flour
2 t. coarse salt, plus more for pasta water
1/4 t. nutmeg
1/4 t. freshly ground black pepper
1/4 t. cayenne pepper
4 1/2 c. (about 18 ounces) grated sharp white cheddar
2 c. (about 8 ounces) grated Gruyere
OR 1 1/4 c. grated Pecorino Romano
1 pound elbow macaroni (no more than 1 pound of noodles!)
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Directions: |
Directions:1: Preheat oven to 375 degrees. Butter a 3 quart casserole dish and set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 T. butter. Pour the melted butter into the bowl with the bread and toss well. Set the chunky breadcrumb aside.
2: Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 T. butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook and stir for one minute.
3: While whisking, slowly pour in the hot milk a little at a time to keep the mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
4: Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 c. cheddar and 1 1/2 c. Gruyere (or 1 c. Pecorino Roman); set the cheese sauce aside.
5: Cover a large pot of salted water and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the mac into the reserved cheese sauce.
6: Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 c. cheddar and 1/2 c. Gruyere (or 1/4 c. Pecorino Romano) and the breadcrumbs over the top. Bake until golden brown, about 30 minutes. Set the dish on a wire rack for 5 minutes; serve. |
Personal
Notes: |
Personal
Notes: OMG!!! Every fat-laden bite of this macaroni melts in your mouth and makes you think you are in heaven. It has also been affectionately dubbed "crack and cheese" for its addictive properties. I add extra nutmeg, black pepper and cayenne pepper to taste.
I make this maybe twice a year... the rest of the time I'm trying not to eat this sort of stuff. (But really, it is so worth it.) If you are cooking for 6 or fewer people, just cut the recipe in half.
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This recipe for Martha Stewart's Macaroni and Cheese is from