Ingredients: |
Ingredients: 1 # pasta, macaroni or whatever variety you want
4 Cups milk
8 Tbsp. butter
1/2 Cup flour
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp nutmeg
2 tsp. salt
4 1/2 cups sharp Cheddar cheese (divided 3 1/2 Cups + 1 1/2 Cups)
2 cups sharp white Cheddar cheese (divided 1 1/2 Cups + 1/2 Cups)
1 1/2 cups bread crumbs (5 slices without crusts) OR I use Panko bread crumbs
1/2 tsp thyme leaves
1/2 cup Parmesan cheese, grated
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Directions: |
Directions:Heat milk (in microwave so you don't scorch the milk!).
*You can start the pasta water now if you want.
Place breadcrumbs, Parmesan cheese and dried thyme leaves in a medium bowl. Melt 2 Tbsp. butter, pour over mixture and toss, set aside.
Melt 6 Tbsp. butter in a high-sided skillet or pan, when it bubbles whisk in flour, cook 1 minute.
Slowly pour in hot milk, continually whisking to form a smooth sauce. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black and cayenne pepper, 3 Cups Sharp Cheddar cheese and 1 1/2 cups Sharp white Cheddar Cheese; set cheese sauce aside.
*Fill a large saucepan with water; bring to a boil. Add pasta; cook 2-3 minutes less than the manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Transfer the pasta to a colander, rinse under cold running water, and drain well.
Stir into reserved cheese sauce.
Pour mixture into a prepared (buttered) 3 qt. casserole dish. Sprinkle remaining 1 1/2 Cups Sharp Cheddar Cheese, 1/2 Cup Sharp white Cheddar Cheese and breadcrumb mixture over top. Bake in a 375º oven until browned on top, about 30 minutes. Cool 5 minutes before serving. |
This recipe for Macaroni and Cheese is from