Perfect Macaroni and Cheese

"for those of you who like home cooked meals and not the runny orange mac and cheese! I always have to make this when i have friends over (as per their request)"
 
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photo by a food.com user photo by a food.com user
Ready In:
55mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • 1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. 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, stirring, 1 minute.
  • 2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • 3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
  • 4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
  • 5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

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RECIPE SUBMITTED BY

Photography has been my hobby for many years and so has cooking. I am by no means a seasoned chef. Most of the recipes on here are new challenges for me, but I love trying new things, and I've discovered a real love for baking (especially desserts, as you can probably tell) The majority these recipes are my original recreations. There are a few family recipes and some adaptations of existing recipes. I will rarely post an exact copy of a source's recipe because I love to fiddle with ingredients.
 
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