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Favorite Macaroni and Cheese




Source of Recipe


Richmond Times Dispatch


List of Ingredients




7 tablespoons unsalted butter
1 cup fresh French breadcrumbs (tear bread into chunks and grind in food processor)
2 3/4 cups milk (low-fat is fine)
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon cayenne
Freshly ground pepper
2 1/4 cups (9 ounces) grated Cheddar cheese, divided
1 cup (4 ounces) grated Gruyere cheese, divided
1/2 pound elbow macaroni or penne



Recipe



Heat oven to 350 degrees. Grease 9-by-13-inch baking dish with 1 tablespoon butter.

Melt 2 tablespoons butter in small skillet over low heat. Add breadcrumbs and saute, stirring constantly, until moistened but not browned. Set aside.

Heat milk in saucepan over medium heat. In large saucepan, melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook, whisking constantly, 1 minute. Continue whisking and slowly pour in hot milk. Cook, still whisking, until mixture is bubbly and thick.

Remove pan from heat and stir in salt, nutmeg, cayenne, pepper to taste, 1 cup Cheddar cheese and 3/4 cup Gruyere. Set aside.

Bring large pot of salted water to a boil. Cook macaroni 2 to 3 minutes less than package instructions. Drain in colander, rinse with cold water and drain again, well. Stir macaroni into reserved cheese sauce.

Pour mixture into prepared dish. Sprinkle remaining cheeses and breadcrumbs over top. Bake until browned on top, about 30 minutes.