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Category: Baked Pasta
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1/2. unsalted butter
6 slices white bread, crusts removed, cubed
5 1/2 c. milk
1/2 c. all-purpose flour
2 tsp. coarse salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper
1/4 tsp. cayenne pepper
4 1/2 c. (18-oz.) grated Old Cheddar cheese
2 c. (8-oz.) grated Gruyère*
1 pound elbow macaroni, par-cooked and cooled
Preheat oven to 375F. Spray a 3-quart casserole dish with cooking spray.
In a small saucepan over medium heat, melt 2 tablespoons butter.
Pour butter into a medium bowl with bread, and toss; set aside.
Warm milk in a medium saucepan over medium heat.
Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat.
When butter bubbles, add flour; cook, stirring, 1 minute.
While whisking, slowly pour in hot milk a little at a time to keep mixture smooth.
Continue cooking, whisking constantly, 8 to 12 minutes, until the mixture bubbles and becomes thick.
Remove the pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère; stir in macaroni.
Pour the mixture into the prepared casserole; sprinkle the remaining 1 1/2 cups Cheddar cheese, 1/2 cup Gruyère, and breadcrumbs over the top.
Bake at 375F for 30 minutes, or until golden brown.
Transfer dish to a wire rack for 5 minutes; serve.
*Substitute 2 c. (8-oz.) grated Gruyère cheese with 1 1/4 c. (5-oz.) grated Pecorino Romano cheese, using 1 cup in the cheese sauce and reserving 1/4 cup for the topping
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MACARONI AND CHEESE A LA PLAZA SUITE
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Category: Baked Pasta
Prep Time: Cook Time: Total Time:
Makes 12 servings.
1/2. unsalted butter
6 slices white bread, crusts removed, cubed
5 1/2 c. milk
1/2 c. all-purpose flour
2 tsp. coarse salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper
1/4 tsp. cayenne pepper
4 1/2 c. (18-oz.) grated Old Cheddar cheese
2 c. (8-oz.) grated Gruyère*
1 pound elbow macaroni, par-cooked and cooled
Preheat oven to 375F. Spray a 3-quart casserole dish with cooking spray.
In a small saucepan over medium heat, melt 2 tablespoons butter.
Pour butter into a medium bowl with bread, and toss; set aside.
Warm milk in a medium saucepan over medium heat.
Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat.
When butter bubbles, add flour; cook, stirring, 1 minute.
While whisking, slowly pour in hot milk a little at a time to keep mixture smooth.
Continue cooking, whisking constantly, 8 to 12 minutes, until the mixture bubbles and becomes thick.
Remove the pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère; stir in macaroni.
Pour the mixture into the prepared casserole; sprinkle the remaining 1 1/2 cups Cheddar cheese, 1/2 cup Gruyère, and breadcrumbs over the top.
Bake at 375F for 30 minutes, or until golden brown.
Transfer dish to a wire rack for 5 minutes; serve.
*Substitute 2 c. (8-oz.) grated Gruyère cheese with 1 1/4 c. (5-oz.) grated Pecorino Romano cheese, using 1 cup in the cheese sauce and reserving 1/4 cup for the topping
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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