- Almost everyone likes macaroni and cheese. This recipe that I adapted from a Martha Stewart book makes a mac and cheese that is good enough for company. It is very rich, creamy and cheesy with a crisp topping of bread crumbs. It also lends itself to numerous additions, things like cubed ham, broccoli florets or asparagus pieces. Also, if you don't like one of the cheeses in the recipe it is easy to substitute a different one that is more to your taste. This recipe calls for bread crumbs made from white bread. In an effort to use up leftovers, I make my bread crumbs from whatever bread I have around. I make it from whole wheat bread as well as white bread, ends as well as slices. I even use leftover hot dog and hamburger buns.
Macaroni and Cheese
8 tablespoons unsalted butter, plus more to grease dish
6 slices of white bread torn into about 1/2 inch pieces
5 1/2 cups milk
1/2 cup all purpose flour
2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp cheddar cheese
2 cups (about 8 ounces) grate Gruyere cheese
1 pound elbow macaroni
Heat oven to 375 degrees. Butter a 9 x 13 dish and set aside. Put the bread pieces in the food processor and pulse until you have coarse crumbs. Melt 2 tablespoons butter and pour the butter onto the bread crumbs. Toss and set aside.
In a medium saucepan on medium heat, heat the milk. Melt the remaining 6 tablespoons of butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook stirring 1 minute. Slowly pour in the hot milk while whisking Continue cooking, whisking constantly , until the mixture bubbles and becomes thick.
Remove from the heat. Stir in the salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese and 1 1/2 cups Gruyere cheese. Set cheese sauce aside.
In a large pot of boiling water cook the macaroni 2 to 3 minutes less than the recommended time on the package. (This makes sure the pasta will not be overcooked after it bakes in the oven.) Transfer the macaroni to a colander, rinse under cold running water and drain well. Stir macaroni into the cheese sauce.
Pour the mixture into the prepared casserole dish. Sprinkle remaining cheeses on top and then top with the bread crumbs. Bake until browned on top, about 30 minutes. Cool on a wire rack for 5 minutes before serving. Makes 12 servings. (Can easily be halved.)
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