Tangy Macaroni And Cheese

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 8 tablespoons butter
• 6 slices good bread, crusts removed, torn into 1/4 to 1/2 pieces
• 5 1/2 cups milk
• 1/2 cup all-purpose flour
• 2 teaspoons salt
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper (to taste)
• 4 1/2 cups grated cheddar cheese (about 18 oz)
• 2 cups grated gruyere cheese (about 8 oz.) or 1 1/4 cups grated pecorino romano cheese (about 5 oz)
• 1 lb elbow macaroni

Recipe

• 1 heat over to 375 degrees. butter a 3 qt casserole dish and set aside. place bread in a medium bowl. in a small saucepan over medium heat, melt 2 tbls butter. pour butter into bowl with bread and toss. set aside.
• 2 in a medium saucepan set over medium heat, heat milk. melt remaining 6 tbls butter in a high sided skillet over medium heat. when butter bubbles, add flour. cook, whisking 1 minute.
• 3 while whisking, slowly pour in hot milk. continue cooking until the mixtures bubbles and becomes thick.
• 4 remove pan from heat. stir in the salt, nutmeg, black and cayenne pepper, 2 cupes cheddar and 1 1/2 cups gruyere or 1 cup pecorino cheese. set sauce aside.
• 5 fill a large saucepan with water and bring to a boil. add macaronil cook 2 to 3 minutes less than manufacturer's directions, until the outside of the pasta is cooked an dthe inside in underdone. different brands of macaroni cook at different rates; be sure to read the instructions. transfer macaroni to a colander and rinse under cold water. drain well. stir macaroni into reserved cheese sauce.
• 6 pour macaroni into prepared dish. sprinkle remaining 1/2 cups cheddar cheese, 1/2 cup gruyere or 1/4 pecorino, and breadcrumbs on top. bake until browned on top - about 30 minutes. cool 5 minutes and serve.