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THE BEST MACARONI & CHEESE EVER!

THIS IS BY FAR THE BEST MACARONI AND CHEESE THAT I HAVE EVER MADE.





List of Ingredients



• TOPPING:
  
• 2 TABLESPOONS SWEET MELTED BUTTER
  
• 6 SLICES WHITE BREAD, CRUST REMOVED AND CUT INTO CUBES
  
• IN A BOWL, COMBINE THE BREAD CUBES AND MELTED BUTTER AND MIX WELL TO COAT AND SET ASIDE.
  
• 6 TABLESPOONS SWEET BUTTER
  
• 1/2 CUP FLOUR
  
• 5 1/2 CUPS MILK, BROUGHT TO A BOIL
  
• 1/2 TEASPOON SALT
  
• 1/4 TEASPOON CAYENNE PEPPER OR TO TASTE
  
• NUTMEG TO TASTE, OPTIONAL
  
• 1/4 TEASPOON BLACK PEPPER
  
• 3 CUPS WHITE CHEDDAR CHEESE SHREDDED
  
• 1 1/2 CUPS GURYER CHEESE SHREDDED
  
• 1 POUND ELBOW MACARONI, COOKED AL DENTE
  






Instructions



1. 
   PREHEAT OVEN TO 375°. LIGHTLY GREASE A LARGE CASSEROLE DISH AND SET ASIDE.
   
   
2. IN A MEDIUM TO LARGE POT, MELT THE 6 TABLESPOONS BUTTER AND ADD THE 1/2 CUP FLOUR, WITH A WIRE WHISK STIR UNTIL COMBINED OVER MEDIUM HEAT. SLOWLY ADD THE 5 1/2 CUPS OF BOILED MILK, WHISKING UNTIL THE MIXTURE IS CREAMY, SMOOTH AND THICKENED. REMOVE FROM HEAT AND ADD THE SALT, CAYENNE PEPPER AND PEPPER, MIXING WELL.
   
3. ADD THE WHITE CHEDDAR CHEESE AND THE GURYERE CHEESE, MIXING WELL TO COMBINE. ADD THE NOODLES AND MIX WELL.
   
4. POUR INTO PREPARED CASSEROLE DISH, SPREADING OUT EVENLY. SPRINKLE WITH ADDITIONAL CHEESES AND TOP OFF WITH THE BUTTERED BREAD CUBES.
   
5. BAKE FOR 45 TO 60 MINUTES OR UNTIL GOLDEN BROWN ON TOP. REMOVE FROM OVEN AND LET COOL APPROXIMATELY 10 MINUTES BEFORE SERVING.