Ingredients: |
Ingredients: 3 slices good quality white bread, crusts removed, torn into ¼ inch pieces 6 tbsp unsalted butter (plus extra for dish) 2 ¾ cups milk ¼ cup all purpose flour 1 tsp kosher salt ⅛ nutmeg ⅛ black pepper ⅛ cayenne pepper 2 ¼ cups grated sharp white cheddar 1 cup (4oz) grated gruyere cheese (find in fancy cheese section) ½ pound elbow macaroni
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Directions: |
Directions:1. Heat over to 375º. Butter a casserole dish; set aside. Place bread crumbs in a medium bowl. In a small sauce pan over medium heat, melt 2 tbsp butter. Pour butter into the bowl w/bread and toss. set aside. 2. In a medium sauce pan over medium heat, heat milk. 3. Melt remaining 4 tbsp butter in a high sided skillet over medium heat. When butter boils, add flour. Cook while stirring one minute. 4. Slowly pour hot milk into flour/butter mix while whisking. Whisk constantly until it bubbles and becomes thick 5. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne peppers 1½ cups white cheddar, ¾ cups gruyere. Set cheese sauce aside. 6. Fill a large sauce pan with water. Bring to boil. Add macaroni, cook, until outside of pasta is done and inside of pasta is underdone (2 to 3 mins short). Transfer to a colander, rinse under cold water, drain well. Stir macaroni into the cheese sauce. 7. Pour the mixture into the prepared casserole dish. Sprinkle remaining ¾ cups cheddar cheese and ¼ cup gruyere: scatter breadcrumbs on top. Bake until browned on top, about 30 mins. Transfer to a wire rack to cool for 5 minutes, serve--Bring this to a potluck and its sure to be a favorite! |