Macaroni And Cheese
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
5.5 cups
Milk1 cup
All-Purpose Flour2 tsps
Salt1 tsp
Nutmeg (freshly grated)450 g
Elbow MacaroniDirections:
1
Heat the oven to 375 degrees F
2
Butter a 3-quart casserole dish; set aside
3
Place bread in a medium bowl
4
In a small saucepan over medium heat, melt 2 tablespoons butter
5
Pour butter into the bowl with bread, and toss
6
Set bread crumbs aside
7
In a medium saucepan set over medium heat, heat milk
8
Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat
9
When butter bubbles, add flour
10
Cook, whisking, 1 minute
11
While whisking, slowly pour in hot milk
12
Continue cooking, whisking constantly, until the mixture bubbles and becomes thick
13
Remove pan from heat
14
Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside
15
Fill a large saucepan with water; bring to a boil
16
Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone
17
(Different brands of macaroni cook at different rates; be sure to read the instructions
18
) Transfer macaroni to a colander, rinse under cold running water, and drain well
19
Stir macaroni into the reserved cheese sauce
20
Pour mixture into prepared dish
21
Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and bread crumbs over top
22
Bake until browned on top, about 30 minutes
23
Transfer dish to a wire rack to cool 5 minutes; serve hot