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Macaroni & Cheese by Carol

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  • Macaroni & Cheese by Carol

    carol
    Posted September 18, 2004 01:58 PM

    I got this from the Martha Stewart website. I have made it several times and love it!

    It freezes well, but is not quick to make. There is grating of several cups of cheese. Gruyere and White Cheddar, which give this Mac n Cheese a unique taste.

    The recipe also uses nutmeg and cayenne pepper in the cheese sauce, which I think gives it a little kick.

    I made this today because I was a wild woman in the kitchen today. Making meals for the week and freezing some.

    Give it a try!

    Macaroni and Cheese

    Serves 12
    You can easily divide this recipe in half: Use a 1 1/2-quart casserole dish.

    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 Gruyère cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
    1 pound elbow macaroni

    1. Heat oven to 375°. 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.

    2. 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.

    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 Gruyère 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 Gruyère 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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