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Becky's Best Macaroni and Cheese Recipe

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This recipe for Becky's Best Macaroni and Cheese, by , is from The BENOIT Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Ames
Added: Friday, May 19, 2006


1 stick unsalted butter
6 slices white bread, torn 1/4" pieces
5-1/2 C whole milk
1/2 C all purpose flour
2 tsp salt
1/4 tsp freshly grated nutmeg
1/4 tsp freshly grated black pepper
1/2 tsp cayenne pepper
16 oz sharp white cheddar cheese, grated
8-10 oz swiss cheese, grated

1 lb penne pasta or spiral pasta (not corkscrew),
prepared according to package directions, less about 2-3

Heat the oven to 375. Spray a 3-4 quart casserole dish with
cooking spray, set aside. Melt 2 T butter and add the torn
bread, toss, set aside. In a medium saucepan set over
medium heat, heat milk. Melt remaining 6 T butter in a high
sided skillet over medium heat. When butter bubbles, add flour
in small amounts, cook, whisking for about one minute; it will
make a light roux. While whisking, slowly pour in hot milk.
Continue cooking, whisking constantly, until the mixture
bubbles and becomes thick. Remove pan from heat. Stir in
salt, nutmeg, black pepper and cayenne pepper. Add all but
about 1/2 cup each of the cheeses. Add cooked, drained
pasta to cheese sauce. Pour mixture into prepared dish.
Sprinkle with remaining cheeses and the bread crumbs over
top. Bake until slightly browned on top, about 30 minutes.
Transfer to a wire rack and cool for about 5 minutes. Serve.

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30 minutes active time




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