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Gourmet Macaroni and Cheese Recipe

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

Marlene Aprati


For topping
1/2 stick butter
2 cups Panko (coarse Japanese bread crumbs) or 3 cups fresh bread crumbs
1/4 pound coarsely grated extra-sharp Cheddar (1 1/2 cups)
1/2 cup grated Parmesan cheese preferably Parmigiano- Reggiano

For macaroni and sauce
1 stick unsalted butter
6 Tbsp. All- purpose flour
5 cups whole milk (I do use low-fat milk)
1pound coarsely grated extra sharp cheddar (6 cups)
1/2 cup grated Parmigiano-Reggiano
1 pound elbow macaroni or campanile type pasta

Make topping:
preheat oven to 400 degrees

Melt butter, then stir together with panko, and topping cheeses in a bowl until well combined.

Make sauce:

melt butter in a heavy medium saucepan over medium-low heat and stir in flour. Cook roux, stirring, 3 minutes, then whisk in milk. Bring sauce to a boil, whisking constantly, then simmer, whisking occasionally for 3 minutes. Stir in cheeses, 2tsp. Salt and 1/2 tsp pepper until smooth. Remove from heat.

Make macaroni
Cook macaroni in a pot of boiling salted water until al dente. Reserve 1 cup cooking water and drain macaroni in colander. stir together macron, reserved cooking water and sauce in a large bowl. Transfer to 2 buttered 2 quart shallow baking dishes.

Sprinkle topping evenly over macaroni and bake until golden and bubbling, 20-25 minutes.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I usually make 1/2 the recipe for one casserole.




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