Tuesday, December 8, 2009

Heavenly Macaroni & Cheese

mac&cheese


This might be one of my favorite dishes! Delectable down to the last bite. A dish I crave all the time and only treat myself to it every once in a while. An alternative to this recipe is to cut this recipe in half and serve in small ramekins, for a lighter yet heavenly treat!


Ingredients

Serves 12
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp White Cheddar cheese (about 18 ounces, I use Tillamook)
2 cups grated Gruyere cheese (about 8 ounces)
1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1/2 cup of Parmesan cheese
1 pound Cellentani pasta

Directions

Heat oven to 400˙ degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. Melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set 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, whisking, 1 minute.

While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere, 1 cup Pecorino Romano, 1/2 cup of parmesan cheese; set cheese sauce aside.

Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Transfer pasta to a colander, rinse under cold running water, and drain well. Stir pasta into the reserved cheese sauce.

Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.


• This recipe was inspired by Martha Stewart, with just a few of my own tweaks.

Enjoy!

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7 comments:

  1. Yummmm... It looks so rich and creamy! Keep 'em coming!

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  2. Ramekin is one of my favorite words. I want to start a collection some day. I love your blog.

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  3. oooooooooooh my goodness this looks heavenly Laura!!! You make every dish look beautiful AND mouthwatering!!!! Thanks for sharing!!!

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  4. Looks heavenly! Oh my! Mouth is watering! :) Kathy

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  5. Oh my kids love macaroni and cheese... Looks so yummy I'm going to have to try it! (And I'm not even a mac'n'cheese fan.)

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  6. This is almost identical to my recipe! I add a pinch of powdered mustard for kick, and use whole Wheat bread for the topping and soy milk in place of the regular, but other than that it's almost the same!

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