Ingredients: |
Ingredients: 8 T (1 stick) unsalted butter, plus more for casserole
6 slices white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
5 1/2 C. milk
1/2 C. all purpose flour
2 tsps. coarse salt, plus more for water
1/4 tsp freshly ground pepper
1/4 tsp cayenne pepper
4 1/2 C. (about 18 oz.) grated sharp white cheddar cheese
2 C. (about 8 oz.) grated Gruyere or 11/4 grated Pecorino Romano cheese
1 lb. elbow macaroni
|
Directions: |
Directions:Preheat oven to 375º.
Butter a 3 quart casserole dish; 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. Set the breadcrumbs aside. Warm the milk in a medium saucepan over medium heat.
Melt the remaining 6 tablespoons of butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour.
Cook, stirring 1 minute. 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, 8-12 minutes.
Remove the pan from the heat.
Stir in salt, nutmeg, black pepper, cayenne pepper, 3c cheddar cheese,and 1 1/2C ( or 1C Pecorino Romano ); set the cheese sauce aside.
Cover a large pot of salted water, and bring 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. Stir the macaroni into the reserved cheese sauce.
Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2C cheddar cheese, 1/2C Gruyere (or 1/4C Pecorino Romano), and the breadcrumbs over the top Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5 minutes; Serves 12. |
This recipe for Not Your Children's Macaroni and Cheese is from