This is our new favorite macaroni and cheese recipe. Often I just wing it when making mac and cheese, making a roux and adding whatever cheese, and this recipe isn't that different from that basic idea, but somehow it came out JUST RIGHT. Recommend.
https://www.seriouseats.com/recipes/2008/02/essentials-ina-gartens-mac-cheese.html
Ingredients
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyère cheese, grated (about 4 cups) *we used Trader Joe's White Cheddar / Gruyere blend.
- I happened to have ~2oz of cream cheese I needed to get rid of and just added it
- 8 ounces extra-sharp Cheddar, grated (2 cups) *we used sharp cheddar
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg *I chickened out and used only 1/4 tsp
- 1 1/2 cups bread crumbs *she has you make these fresh from white bread, I used panko.
Directions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil. Cook macaroni according to package instructions al dente, 6-8 minutes. Drain well.
- Meantime, heat the milk in a small saucepan, but do not allow it to boil. Melt 6 tablespoons butter in a large (4-quart) pot and add the flour all at once. Cook over low heat for 2 minutes, stirring with a whisk. Whisk in the hot milk and cook for a minute or two more, until thickened and smooth. Off heat, stir in all the cheese, 1 tablespoon salt pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart (9 x 13-inch) baking dish.
- Melt the remaining 2 tablespoons of butter, toss with the fresh bread crumbs to coat evenly, and sprinkle all over the top of the casserole. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on top.
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