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Macaroni and Cheese Recipe

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This recipe for Macaroni and Cheese, by , is from The Gordon Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tara Gordon
Added: Tuesday, January 24, 2006


1 lb elbow pasta
18 oz. shredded cheddar cheese ( 2 bags at the grocery
5 oz. shredded percornio romano
5 1/2 cups 2% milk
1/2 cup flour
1 stick unsalted butter
1/2 sourdough bread, sliced and then cut into cubes
1/2 teaspoon nutmeg
1/2 tespoon paprika
black pepper to taste
salt to taste

Boil water for pasta. Butter 3 qt. casserole dish or 8 individual 6
ounce rammikins. Preheat the oven to 375 degrees.

Melt 2 tablesoons of butter in microwave and pour over bread
cubes- they will turn to thick bread crumbs! Set aside.

Heat milk in microwave 1 minute.

In a high sided skillet, melt butter over medium heat, once
butter has melted add flour. Stir one minute.

Slowly whisk in warm milk. Continue to whisk until mixture
becomes thick, about 7 to 8 minutes.

Remove from heat and add spices, 3 cups of cheddar cheese
and 1 cup pecorino romano. Mix until creamy and set aside.

Add pasta to water and cook 3 minutes less than package
directions. Drain, and rinse under cold water. Drain well and
mix into cheese sauce.

Pour pasta into casserole dish or rammikins and add the
breadcrumbs and remaining cheese to the top. Bake 20
minutes, remove from oven, and serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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