Macaroni And Cheese
Serves: 6
Citlalli Gibson
1 January 1970
Based on User reviews:
46
Spice
44
Sweetness
56
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
60 g
Butter1 cup
Flour2.75 cups
Milk1 tsp
Salt1 tsp
Pepper1 tsp
Allspice1 tsp
Nutmeg1 tsp
Cayenne110 g
Fontina (grated)110 g
Gruyere (grated)450 g
Pasta Shells1.25 cups
Breadcrumbs (fresh)Directions:
1
Melt the butter in a saucepan
2
When it starts to bubble, stir in the flour, and cook for 1 minute
3
In a separate pot, heat the milk to just below boiling
4
Slowly pour the milk mixture into the flour mixture whisking constantly
5
Cook until the mixture bubbles and becomes thick
6
Remove the pot from the heat and add the spices, cheddar, fontina, and Gruyere
7
Cook the pasta for 2 to 3 minutes less than al dente in boiling, salted water (the outside of the shell should be cooked but the inside is not)
8
Preheat the broiler
9
Stir the pasta into the cheese sauce and portion evenly among 6 ramekins
10
Divide bread crumbs evenly among the ramekins and sprinkle on top
11
Brown the ramekins in the broiler or oven until golden brown and the sauce is bubbly, about 4 minutes