Ingredients: |
Ingredients: 1 stick (8 Tbsp.) unsalted butter, plus more for casserole
6 slices good white bread, crusts removed, torn into 1/4-1/2" pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 tsp. salt, plus more for water
1/4 tsp. freshly grated nutmeg
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper
4 1/2 cup (18 oz.) grated sharp white cheddar cheese
2 cups (8 oz.) grated Gruyere or 1 1/4 cups (5 oz.) Pecorino Romano cheese
1 lb. elbow macaroni
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Directions: |
Directions:Preheat oven to 375º. Butter a 3 quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan, over medium heat, melt 2 Tbsp. butter. Pour melted butter over the bread, toss. Set the bread crumbs aside.
Warm milk in a saucepan over medium heat. Melt remaining butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking 1 minute. While whisking, add hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly until mixture bubbles and thickens, 8-12 minutes.
Remove pan from heat. Stir in salt, nutmeg, peppers, 3 cups cheddar cheese and 1 1/2 cup Gruyere (or 1 cup Pecorino Romano); set the cheese sauce aside.
Cover a large pot of salted water and bring it to a boil. Cook the macaroni until the outside of the pasta is cooked and the inside is underdone, 2-3 minutes. Transfer the macaroni to a colander, rinse under cold running water and drain well. Stir the macaroni into the reserved cheese sauce.
Pour mixture into prepared dish. Sprinkle remaining cheeses and bread crumbs over top. Bake until golden, about 30 minutes.
Transfer dish to a wire rack for 5 minutes. |
This recipe for Aunt B's Macaroni and Cheese is from