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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Layer cooked macaroni with butter, milk, two kinds of cheese, and a little cayenne for a spicy kick. Assemble this casserole ahead of time and bake when ready to serve. User Alex suggests cooking it a little longer than suggested if you like the edges to get crispy and browned. Ingredients:
1 pound elbow macaroni |
5 tablespoons unsalted butter, plus more for the dish |
1/2 cup all-purpose flour |
6 cups whole or low-fat milk |
1 1/2 cups (6 ounces) grated cheddar |
2 cups (8 ounces) grated gruyère |
1 1/2 teaspoons kosher salt |
1/4 teaspoon cayenne (optional) |
Directions:
1. Heat oven to 350° F. Cook the macaroni according to the package directions. Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top. Cook, stirring constantly, for 2 minutes. Still stirring, slowly add the milk. Cook, stirring occasionally, until the sauce has thickened, about 7 minutes. Add the Cheddar, Gruyère, salt, and cayenne (if using) and heat until the cheeses melt. Drain and rinse the macaroni. Add it to the sauce and toss. Transfer to a buttered casserole. Bake for 25 to 30 minutes.In Advance: Assemble the macaroni and cheese but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 15 to 20 minutes to the cooking time.
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