Macaroni & Cheese

Macaroni & Cheese
Macaroni & Cheese

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8 Tbsp unsalted butter (1 stick) plus more for casserole

  • 6 slices white bread, crusts removed, torn into ¼ to ½ inch pieces

  • 5 ½ cups milk

  • ½ cup flour

  • 2 tsp salt plus more for water

  • ¼ tsp nutmeg

  • ¼ tsp pepper

  • ¼ tsp cayenne pepper

  • 4 ½ cups grated sharp white cheddar cheese

  • 1 ¼ cups grated Romano cheese

  • 1 lb elbow macaroni

Directions

Preheat oven to 375. Butter a 3-quart casserole dish, set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 Tbsp butter. Pour over bread, toss and set aside. Warm milk in a saucepan over medium heat. Melt remaining butter in a high-sided skillet. When butter bubbles, add flour. Cook, stirring 1 minute. While whisking, add hot milk a little at a time to keep mixture smooth. Continue cooking until mixture thickens – about 8-12 minutes. Remove pan from heat. Stir in salt, nutmeg, peppers, 3 cups cheddar cheese, and 1 cup Romano. Set the cheese sauce aside. Bring a large pot of salted water to a boil and cook macaroni until outside of pasta is cooked and the inside is underdone – 2-3 minutes. Transfer the macaroni to a colander, rinse and drain well. Add to cheese sauce. Pour into prepared dish. Sprinkle with remaining cheeses and bread crumbs over top. Bake until golden -–about 30 minutes. Let sit for 5 minutes before serving.

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