Dlk at 14:18, 16 May 2010

2010-05-16T14:18:11Z

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===Ingredients===

3 slices of bread, crust removed and made into bread crumbs 
4 tablespoons unsalted butter (½ stick) 
2 ¾ cups milk 
½ pound elbow macaroni 
¼ cup all-purpose flour 
1/8 teaspoon grated nutmeg 
1/8 teaspoon cayenne pepper 
1/8 teaspoon black pepper 
2 ¼ cups (about 9 ounces) grated sharp white cheddar 
1 cup grated Gruyere or ¾ cup grated pecorino Romano

===Directions===

#Heat the oven to 375°
#Butter a 1 ½ quart (9-inch) casserole dish. Set aside.
#Put bread crumbs in a medium bowl. Melt 1 tablespoon of butter. Pour over breadcrumbs. Toss. Set aside.
#Heat milk in saucepan over medium heat until hot, not boiling.
#Cook macaroni according to package directions, subtracting 2 or 3 minutes from the cooking time specified on the package. When the macaroni is finished, strain, and rinse under cold running water and then drain well.
#Meanwhile, melt the remaining 3 tablespoons of butter in a large saucepan. When butter bubbles, add flour and stir until well combined, about 1 minute.
#Slowly add hot milk to flour, stirring constantly. Continue stirring until it thickens.
#Remove pan from heat and add nutmeg, cayenne pepper, black pepper, 1 ½ cups of the white cheddar, ¾ cup Gruyere or ½ cup Romano. Stir until well combined.
#Pour into casserole, top with remaining chesse and the breadcrumbs.
#Bake for 20 to 30 minutes, until browned on top.
#Transfer casserole to wire rack to cool for 5 minutes, then serve.

===Yield===

Serves 6

===Nutrition===

===Source===

marthastewart.com

[[Category:Food]]
[[Category:Recipes]]

Macaroni and Cheese - Revision history

Dlk at 14:18, 16 May 2010