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My Favorite Macaroni and Cheese

Source of Recipe


Internet






List of Ingredients



• 7 Tbsp unsalted butter (divided)
  
• 1 cup fresh French-bread crumbs (tear bread into chunks and grind in food processor)
  
• 2-3/4 cups milk
  
• 1/4 cup all-purpose flour
  
• 1 tsp salt
  
• 1/4 tsp freshly grated nutmeg
  
• 1/4 tsp cayenne pepper
  
• Freshly ground pepper
  
• 2-1/4 cups grated Cheddar cheese (9 ounces; divided)
  
• 1 cup grated Gruyère cheese (4 ounces; divided)
  
• 8 ounces elbow macaroni or penne
  






Instructions



1. Heat oven to 350° F. Grease a 9 x 13-inch baking dish with 1 tablespoon butter. Melt 2 tablespoons butter in a small skillet over low heat. Add the bread crumbs and sauté, stirring constantly, until moistened but not browned. Set aside.
   
   
2. Heat the milk in a saucepan over medium heat. In large saucepan, melt the remaining 4 tablespoons butter over medium heat. Whisk in the flour and cook, whisking constantly, 1 minute. Continue whisking and slowly pour in hot milk. Cook, still whisking, until the mixture is bubbly and thick.
   
   
3. Remove pan from heat and stir in salt, nutmeg, cayenne, pepper to taste, 1 cup Cheddar cheese, and 3/4 cup Gruyère. Set aside.
   
   
4. Bring a large pot of salted water to a boil. Cook macaroni 2 to 3 minutes less than indicated on package instructions. Drain in a colander, rinse with cold water and drain well. Stir macaroni into the reserved cheese sauce.
   
   
5. Pour mixture into prepared dish. Sprinkle remaining cheeses and bread crumbs over the top. Bake until browned on top, about 30 minutes.
   
   Makes 6 to 8 side-dish servings.