I don't know about you, but I am a HUGE cheese and pasta fan, and what not a better combo then MAC N CHEESE!! Not that bright yellowed powder stuff, the real deal!! Yes, it takes more time them boiling water and adding a pack, but this is way better!! So here's the recipe I used and tweaked to fit our family:
8 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni
Its a good idea to get the sharp white cheddar cheese bc its the smoother then the yellow or extra sharp cheeses, which can get 'lil grainy. Also, I would get the sharp cheddar and the Romano or Gruyere bc they are 'lil more pungent in flavor which you want bc the pasta and sauce will absorb some of the flavor.
- Preheat oven 375*, butter 3 quart casserole dish and set aside.
- Melt 2 tbs butter and pour over torn bread pieces in a medium bowl, toss and set aside.
- Heat milk on low. Boil water and cook elbow macaroni, but cook 2-3 minutes less then suggested on package.
- While cooking noodles, Melt the rest of the 6 tbs butter in a high sided medium sauce pan on medium heat. When it bubbles, add the flour. Cook, stirring for 1 minute.
- Whisk flour and butter mixture into milk and continue to whisk until mixture starts to bubble and gets thick. Remove from heat and add seasonings, 3 cups Cheddar, 1 1/2 cups Gruyere or 1 cup Romano. Set cheese mixture aside.
Happy cooking my cheesey friends! ;)
written and taste approved by Brandi