|
Kalin Maple
COLDWELL BANKER
C&C PROPERTIES
Cell: 530.945.2046
Direct:530.224.5834
Fax: 530.221.6053
Email Me
|
|
|
MACARONI AND CHEESE
INGREDIENTS
| BREAD CRUMBS |
|
| 6 slices |
white bread, crusts removed, torn into
1/4 to 1/2-inch pieces
|
| 2 Tbsps |
unsalted butter, melted |
|
|
| SAUCE |
|
| 6 Tbsps |
unsalted butter |
| 1/2 cup |
flour |
| 5-1/2 cups |
milk |
| 1 tsp |
kosher salt |
| 1/4 tsp |
cayenne pepper |
| 1/4 tsp |
black pepper |
| 4-1/2 cups |
grated white cheddar, divided |
| 2 cups |
grated Gruyere cheese, divided |
|
|
|
| 1 lb |
elbow macaroni, cooked according to directions on pkg |
DIRECTIONS
|
Heat oven to 375 degrees. Butter a 9x13 or 3-quart casserole dish; set aside.
BREAD CRUMBS
Place the bread in a medium bowl. Pour the 2 Tbsps melted butter into the bowl with the bread and toss. Set the breadcrumbs aside.
CHEESE SAUCE
Melt 6 Tbsps butter in saucepan; add flour and cook for 1 minute stirring continually. Slowly add milk and stir with wire whisk over medium-low heat until smooth and slightly thickened, 15 to 20 minutes.
Remove pan from heat Stir in salt, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1-1/2 cups Gruyere.
Stir cooked and drained macaroni into the cheese sauce.
Pour mixture into buttered baking dish. Top with remaining 1-1/2 cups cheddar and 1/2 cup Gruyere.
Scatter buttered bread crumbs over the top.
Bake for 30 to 40 minutes, uncovered, or until golden brown. Cool for 5 minutes and serve.
|
*Compliments of Kalin Maple - Coldwell Banker, C&C Properties
|
|
|
|