Macaroni and Two Cheeses
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photo by Baby Kato
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40911459/iZqxvtIoTIyK3r65G8uk_Baby%2520Kato%252C%2520Icy%2520%2526%2520Brutsky.jpg)
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- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 8 tablespoons unsalted butter
- 6 slices white bread, crusts removed, cut into small cubes
- 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
- 1 tablespoon Dijon mustard
- 4 1⁄2 cups sharp cheddar cheese, grated
- 2 cups gruyere cheese, grated
- 1 lb elbow macaroni
directions
- 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.
- 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.
- While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, dijon mustard, cheddar cheese, and Gruyère; set cheese sauce aside.
- Cook macaroni 2 to 3 minutes less than manufacturer's directions. Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the cheese sauce
- Pour mixture into prepared dish. Sprinkle breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.
Questions & Replies
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RECIPE SUBMITTED BY
KelBel
United States