MAC & CHEESE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Vegetable Oil
Kosher salt
1 lb. elbow macaroni or cavatappi
1 qt. milk
8 Tbsp. (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 oz. Gruyere cheese, grated (4 cups)
8 oz. extra-sharp cheddar, grated (2 cups)
1/2 tsp. freshly ground black pepper
1/2 tsp. grated nutmeg
1 1/2 cups fresh white bread crumbs (5 slices of bread, crusts removed)
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Directions: |
Directions:
Preheat oven to 375º F.
Drizzle oil into a large pot of boiling salted water.
Add the macaroni and cook according to the directions on the package, 6 - 8 minutes.
Drain well.
Meanwhile, heat the milk in a small saucepan, but DO NOT boil it. Melt 6 Tbsp. of butter in a large (4-qt.) pot and add the flour. Cook over a low heat, stirring with a whisk.
While whisking, add the hot milk and cook for a minute or two, until thickened and smooth.
Take off the heat and add the Gruyere, cheddar and 1 Tbsp. salt, pepper and nutmeg. Mix together until cheese is melted and mixture is smooth. Add the cooked macaroni and stir well.
Pour into a 3-quart baking dish.
Melt 2 Tbsp. of butter and combine with the fresh bread crumbs and sprinkle on top of the macaroni.
Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on top.
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes:
This recipe came directly from "The Barefoot Contessa" and it is a fantastic Mac & Cheese.
To make ahead, put the macaroni and cheese in the baking dish, cover and refrigerate until ready to bake. Then put the bread crumb topping on and bake for about 40 to 50 minutes (you need a longer baking time because the casserole is cold, coming from the refrigerator).
MARIAN'S WAY:
I often leave the bread crumb topping off and let the top of the casserole get a cheesy-crust on top. Equally yummy!!
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