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Mac & Cheese Recipe

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This recipe for Mac & Cheese, by , is from Smith Family Cook Book, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lisa Redhouse


1 stick unsalted butter (plus more for casserole dish)
6 slices of white bread (crusts removed) torn into inch pieces
5 cups milk
cup all purpose flour
2 tsp salt
tsp grated nutmeg
tsp freshy ground black pepper
tsp cayenne pepper
4 cups (about 18 oz) grated sharp white cheddar cheese
2 cups (about 8 oz) grated 6 Gruyere or 1 cups (about 5oz) grated Pecorino Romano cheese
1 lb elbow macaroni

1. Preheat oven to 375. Butter, 3 quart casserole dish. Place bread in a medium bowl. In small saucepan over medium heat, melt bowl. In small saucepan over medium heat, melt 2 T. butter. Pour over bread and toss. Set bread crumbs aside.

2. Warm milk in sauce pan (over medium heat). Melt remaining butter in high sided skillet over medium.

3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.

5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce

6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.




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