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MAC & CHEESE - Mac and Cheese with Gruyere
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Martha Stewart Ingredients | |
8 tablespoons (1 stick) | unsalted butter, plus more for dish |
6 slices | 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 teaspoons | salt |
1/4 teaspoon | freshly grated nutmeg |
1/4 teaspoon | freshly ground black pepper |
1/4 teaspoon | cayenne pepper, or to taste |
4 1/2 cups | grated sharp white cheddar cheese,, (about 18 ounces) |
2 cups grated Gruyere cheese,, (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces) | |
1 pound | elbow macaroni |
Directions
Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 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 Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
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.
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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