"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Aunt B's Macaroni and Cheese Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Aunt B's Macaroni and Cheese, by , is from Kelly Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barbara Little Howard
Added: Monday, August 17, 2009

Category:
Category:

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

Directions:
Directions:
Preheat 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 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.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
'Borrowed' from Martha Stewart. For lots of crust, bake in a broad shallow dish. This is easy to divide in half; use a 1 1/2 qt casserole dish.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

430W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!