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Not Your Average Macaroni and Cheese




Source of Recipe


Carol aka cocoapuff's from the Corner Cafe Forum


Recipe Introduction


Serves 12
You can easily divide this recipe in half: Use a 1 1/2-quart casserole dish.


List of Ingredients




8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread,***I use Pepperidge Farms White Sandwich Bread* crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
5 cups grated sharp white cheddar cheese
2 cups grated Gruyère cheese
1 pound elbow macaroni

Recipe



1. Heat oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.

1.5 ***Suggestion: Grate your cheese 'cold' (the cheddar will get soft and messy as you are grating it). Grate your cheese before you heat the milk and make the roux (flour/butter).

2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons 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, whisking constantly, until the mixture bubbles and becomes thick.

4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère ; set cheese sauce aside.

5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Rinse macaroni under cold running water, and drain well. Stir macaroni into the reserved cheese sauce

6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.