Ingredients: |
Ingredients: 8 Tablespoons (1 stick) butter plus more for casserole
12 slices good white bread, torn or cut into 1/4 to 1/2 pieces
5 1/2 cups milk
1/2 cup all purpose flour
2 teaspoons salt, plus more for water
1/2 teaspoon grated nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 oz.) grated sharp Vermont WHITE cheddar cheese
2 cups (about 8 oz. grated Gruyere white cheddar cheese
1 lb. elbow macaroni
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Directions: |
Directions:1. Preheat oven to 375 degrees. Butter a 3 qt. casserole dish; set aside.
Place bread in a medium bowl. In small saucepan, melt 3 T. butter.
Toss well with breadcrumbs. Set aside.
2. Warm milk in a saucepan over medium heat. Melt remaining butter in skillet over medium heat. When butter bubbles, add flour. Keep stirring
and cook 1 minute.
3. While whisking, add hot milk a little at a time to keep mixture smooth.
Continue cooking, whisking constantly, until mixture bubbles and it thickens/ approximately 8 - 12 minutes.
4. Remove pan from heat. Stir in salt, nutmeg, peppers, 3 cups white cheddar and 1 1/2 cups Guyere; set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to boil. Cook the macaroni until the outside of the pasta is cooked and the inside is underdone, approx. 5 minutes (al dente).
Transfer the macaroni to a colander, rinse quickly under running water and drain well. Add cheese sauce.
6. Pour mixture into prepared dish. Sprinkle remaining Cheddar, Gruyere and buttered bread crumbs on top. Bake until golden and bubbly, approx. 30 minutes.
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