Ingredients: |
Ingredients: 8 T. unsalted butter (more for dish)
6 slices good white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
5-1/2 c. milk
1/2 c. flour
2 tsp. salt
1/2 tsp. freshly grated nutmeg
1/4 tsp. freshly ground black pepper
1/4 tsp. cayenne pepper, or to taste
4-1/2 c. grated sharp white cheddar cheese (about 18 oz.)
2 c. grated Gruyere cheese (about 8 oz.)
or
1-1/4 c. grated Pecorino Romano cheese (about 5 oz.)
pound elbow macaroni
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Directions: |
Directions:Heat oven to 375. 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 butter into bowl with bread and toss. Set the bread crumbs aside. In a medium saucepan over medium heat, heat the milk. Melt remaining 6 T. butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring 1 minute. While whisking, slowly pour in hot milk. Continue cooking whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayennne pepper, 3 cups cheddar cheese and 1-1/2 cup Gruyere or 1 cup Romano, set cheese sauce aside. Fill a large saucepan with water and bring to boil, add macaroni cooking 2 to 3 minutes less than manufacturer's directions until the outside pasta is cooked and inside is underdone. Drain macaroni in collander and rinse under cold water, drain well. Stir macaroni into reserved cheese sauce. Pour macaroni into prepared dish, sprinkle with remaining cheese and bread crumbs. Bake until browned on top about 30 minutes. Transfer to rack to cool 5 minutes. |
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