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Macaroni and Cheese Supreme Recipe

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This recipe for Macaroni and Cheese Supreme is from Taste of Bridge, 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:  
1 stick of melted butter + 1 T. for casserole
6 slices of white bread with crusts removed, torn into 1/4 inch pieces
5 1/2 c. milk
1/2 c. all-purpose flour
2 t. coarse salt
1/4 t. ground nutmeg
1/4 t. ground pepper
1/4 t. cayenne pepper
4 1/2 c. grated sharp white cheddar cheese
2 c. grated Gruyere cheese
1 lb. elbow macaroni
Directions:
Directions:
Serves: 12-15
Preparation time: 30 minutes

Preheat oven to 375ºF. Butter a 3-quart casserole dish; set aside. Place bread in medium bowl. Melt 2 T. butter. Pour melted butter over bread and toss. Set breadcrumbs aside.
Warm milk in medium saucepan over medium heat. Melt 6 T. butter over medium heat in a skillet with high sides. When butter bubbles, sprinkle in flour. Cook for 1 min. stirring constantly. While whisking, pour in warm milk slowly to keep mixture smooth. Continue cooking, whisking constantly, until mixture bubbles and thickens, 8 to 12 minutes. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese,1 1/2 cups Gruyere. Set cheese sauce aside.
Cover a large pot of salted water and bring to boil. Cook 2 to 3 minutes (outside is cooked, but inside is underdone). Rinse macaroni under cool running water and drain well. Stir macaroni into cheese sauce. Pour mixture into prepared dish. Sprinkle remaining cheeses and breadcrumbs over the top. Bake about 30 minutes until golden brown. Cool on wire rack for 5 minutes.
Number Of Servings:
Number Of Servings:
12-15
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can halve this recipe unless you have a crowd to serve. It is good reheated the next day...maybe better!

 

 

 

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