Macaroni And Cheese, Ashmont Grill's

By arthurlemay

Ingredients

• 1 pound elbow macaroni
• 6 tablespoons butter
• 6 tablespoons flour
• 4 cups milk, scalded
• 1/2 teaspoon salt
• Pinch freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups sharp cheddar, grated
• 1 1/2 cups Monterey Jack, grated
• 1 cup Parmesan, grated
• 1/2 cup heavy cream
• 1/2 cup buttered bread crumbs

Details

Servings 8
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 350 degrees.

Cook the macaroni in boiling salted water a minute or two less than instructed on the box. Drain and run under cold water. Drain again, well.

In a large, heavy saucepan, melt the butter, add the flour and cook over low heat, stirring occasionally until the flour and buttervare fully combined. Slowly whisk in the hot milk, stirring constantly until the sauce thickens and gradually comes to a boil. Reduce the heat and season with the salt, pepper and cayenne pepper. Stir in half the cheeses and cook for 2-3 minutes or until melted.

Combine the cheese sauce with the macaroni.

Assemble in a buttered casserole dish, alternating layers of the macaroni mixture with the remaining cheeses. Top with the cream and bread crumbs. Bake at 350 degrees for 30-35 minutes.