Categories: Pasta

Ingredients

• 1 lb. elbow macaroni
• 6 slices white bread
• 2 T. unsalted butter
• 6 T. unsalted butter
• 1/2 cup flour
• 5-1/2 C. milk
• 2 t. salt
• 1/4 t. freshly grated nutmeg
• 1/4 t. pepper
• 1/4 t. cayenne pepper
• 4 1/2 C. grated sharp white cheddar, divided
• 2 C. grated Gruyere cheese, divided

Directions

1. Pre-heat oven to 375°. Butter a 9X13 casserole dish; set aside.

2. Cook macaroni 2 to 3 minutes less than directions, until al dente. Drain and rinse macaroni.

3. Remove crusts from bread and cut into 1/4” cubes; place in a bowl. In a small saucepan melt 2 tablespoons butter over medium heat. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.

4. Melt 6 T. butter in a high-sided skillet over medium heat. When butter bubbles, add flour and whisk 1 minute. Slowly pour in milk; continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère; whisk until cheese melts.

5. Stir macaroni into the cheese sauce. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère and breadcrumbs over top.

6. Bake until browned on top, about 30 minutes.

Email to a friend | Print this recipe | Back