Baked Macaroni and Cheese
Serves 12-you can divide the recipe in half if you are feeding less. I make the whole recipe and then there are yummy leftovers for lunch!
6 slices good-quality white bread blended into crumbs.
8 tablespoons unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
9 Responses to “Baked Macaroni and Cheese”
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This looks absolutely delicious-talk about the ultimate comfort food!
Ths looks great and easy enough to try – hoping I can break the kids from thinking that the craft cardboard box IS macaroni and cheese.
Kudos to tastespotting for bringing me here.
Seriously, make this. It doesn’t take much time and my kids think I am a hero for making it!
I need this in my life asap!
this is Martha’s. credit where it’s due
ahhhh…a friend passed this along to me, I had no idea where it was from. She is one amazing chef!
gorgeous photos! I love mac n cheese…I made some recently using Macaroni and Cheese cookbook by Marlena Spieler. Yours looks mouthwatering..I must say!
[...] Baked Mac ‘N Cheese Adapted from Cook Eat Love [...]
This looks so great cant wait to try it out..Ive baked Macaroni before but never tried this