Mac and Cheese

cheese, macaroni, macaroni and cheese, casserole, easy, baked, dinner

This is simpler than it looks.  And it is by far worth it.  Makes a lot and everyone will go back in for seconds if not thirds!  Cut recipe in half and use a 1 1/2 qt. casserole dish.

This is simpler than it looks.  And it is by far worth it.  Makes a lot and everyone will go back in for seconds if not thirds!  Cut recipe in half and use a 1 1/2 qt. casserole dish.

Size: serves 12-14

Ingredients:
8 tbsp (1 stick) unsalted butter, and more for buttering dish
6 slices good white or whole wheat sandwich bread, crusts removed, torn into 1/4-1/2? pieces
5 1/2 cups of 2% milk
1/2 cup all-purpose flour
2 tsp salt
1/4 tsp grated nutmeg
1/4 tsp black pepper
1/4 tsp cayenne pepper, or to taste
4 1/2 cups (about 18 oz) grated sharp cheddar cheese
2 cups (about 8 oz) grated Gruyere cheese
1 1/4 cups (about 5 oz) grated Pecorino Romano cheese
1 lb elbow macaroni

Directions:

Preheat ove to 375F.  Butter a 3 qt. casserole dish; set aside.

Place the torn bread pieces in a medium bowl.  Melt 2 tbsp butter in microwave and then pour over bread.  Toss and set aside.

In a medium saucepan, warm milk over medium heat.

Melt remaining 6 tbsp butter in a high-sided skillet over medium heat.  When butter bubbles, add flour.  Cook, stirring about 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, 1 1/2 cups Gruyere and 1 cup Pecorino Romano; set cheese sauce aside.

Fill a large pot with water and bring to a boil.  Add macaroni; cook 3 minutes less than manufacturer’s directions, until the outside of pasta is cooked and the inside is underdone.  Transfer the 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, 1/2 cup Gruyere and 1/4 cup Pecorino Romano, and bread crumbs over top.  Bake until browned on top, about 25-30 minutes.  Transfer dish to a wire rack to cool 5 minutes and serve.


SHARE:  
Facebook Twitter Google Digg Reddit LinkedIn Pinterest StumbleUpon Email

Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ

Subscribe!

Sign up for our email newsletter
You Might Like...
July 01, 2017

Bourbon Slush

September 27, 2016

Why Apples Are Good For You