recipe: Marthat Stewart Living
INGREDIENTS
· 8 tbsp. unsalted butter (1 stick), plus more for dish
· 6 slices of good white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
· 5 1/2 cups milk
· 1/2 cup all purpose flour
· 2 tsp. salt
· 1/4 tsp. freshly grated nutmeg
· 1/4 tsp. freshly ground black pepper
· 1/4 tsp. cayenne pepper
· 4 1/2 cups grated sharp white cheddar cheese (about 18 oz.)
· 2 cups grated Gruyere cheese (about 8 oz. or 1 1/4 cups grated Pecorino Romano cheese (about 5 oz.)
· 1 lb elbow macaroni
DIRECTIONS
· heat oven to 375°
· butter a 3 qt. casserole dish, set aside
· place bread in medium bowl
· in a small saucepan over medium heat, melt 2 tbsp. of butter
· pour butter into bowl with bread and toss, set aside
· in medium saucepan set over medium heat, heat milk
· melt remaining 6 tbsp. of butter and a high skillet over medium heat
· when butter starts to bubble, add flour and cook, whisking for 1 minute
· 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, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups of Gruyere- set cheese aside
· fill large saucepan with water, bring to boil
· add macaroni and cook 2-3 minutes less than the directions on the package (al dente)
· transfer macaroni to a colander, rinse under cold running water and drain well
· stir into the reserved cheese sauce
· pour mixture into prepared dish
· sprinkle remaining 1 1/2 cups cheddar cheese and 1/2 cup Gruyere and breadcrumbs over top
· bake until browned on top, about 30 minutes
· serve hot
Mac & cheese will forever be one of the best comfort foods there is. And the holidays are all about comfort. Serve this mac & cheese alongside any main coarse and your guests will not want to leave. The creamy pasta with melted cheese and the crunchy crust leaves you wanting more.
Enjoy!
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