Tangy Macaroni and Cheese |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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The gruyere makes this worthy of a Sunday Dinner. I usually have nothing left over for myself the next day. Note: I've made it with hot and cold milk and couldn't taste the any difference with the hot milk so that step can be skipped. I cook everything (besides the pasta) in a medium saucepan. I also use Cellentani pasta for a more special look . Ingredients:
8 tablespoons butter |
6 slices good white bread, crusts removed, torn into 1/4 to 1/2 pieces |
5 1/2 cups milk |
1/2 cup all-purpose flour |
2 teaspoons salt |
1/4 teaspoon freshly ground nutmeg |
1/4 teaspoon fresh ground black pepper |
1/4 teaspoon cayenne pepper (to taste) |
4 1/2 cups grated 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:
1. Heat over to 375 degrees. Butter a 3 qt casserole dish and set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tbls butter. Pour butter into bowl with bread and toss. Set aside.
2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tbls 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 until the mixtures bubbles and becomes thick.
4. Remove pan from heat. Stir in the salt, nutmeg, black and cayenne pepper, 2 cupes cheddar and 1 1/2 cups Gruyere or 1 cup Pecorino cheese. Set sauce aside.
5. Fill a large saucepan with water and bring to a boil. Add macaronil cook 2 to 3 minutes less than manufacturer's directions, until the outside of the pasta is cooked an dthe inside in underdone. Different brands of macaroni cook at different rates; be sure to read the instructions. Transfer macaroni to a colander and rinse under cold water. drain well. Stir macaroni into reserved cheese sauce.
6. Pour macaroni into prepared dish. Sprinkle remaining 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 Pecorino, and breadcrumbs on top. Bake until browned on top - about 30 minutes. Cool 5 minutes and serve.
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