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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mac and Cheese Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Monterrey Jack, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
3/4 pound fresh tomatoes (4 small) (Roma could be used)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) ( or store bought)
Directions:
Directions:
Preheat the 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 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Jack, Cheddar, 1/2 tablespoon salt, pepper.. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I usually halve this recipe because it makes a lot. If serving kids you might want to leave off the tomatoes, but they are good on it!

 

 

 

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