Macaroni & Cheese
5th October, 2009 - Posted by Emily - Comments
When the weather turns cold, I crave comfort foods. How about you? Here’s the perfect thing to satisfy your cravings. Watch out – I cut this recipe in half and it still made way too much! I’ll link to the original recipe in case you want to feed a crowd, but if you’re cooking for fewer than 6 people, I’ve halved the recipe for you. The key to a smooth cheese sauce is warming the milk before making the sauce (thanks, Martha, for the tip!).
Macaroni & Cheese
Adapted from Martha Stewart, Feeds about 6
4 tablespoons butter
1/2 cup panko bread crumbs
2 3/4 cups milk
1/4 cup flour
1 teaspoon salt
1/8 teaspoon nutmeg
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
2 cups shredded cheddar cheese
1 cup shredded Gruyere cheese
1/2 pound elbow macaroni
Heat oven to 375 degrees. Spray a 1.5 qt casserole dish with cooking spray and set aside. Melt one tablespoon of butter in a small dish and add the bread crumbs and stir to coat. Set aside.
In a medium saucepan, heat the milk over medium heat (stir occasionally). Heat the remaining 3 tablespoons of butter in a large saucepan over medium heat. Add the flour, stir and cook for one minute. Slowly pour in the warm milk, and whisk constantly. Continue to cook and the mixture should bubble and become thick. Remove from heat and add the cheese, reserving 1/4 cup. Stir until the cheese is melted. Set aside.
Cook the pasta to al dente, then drain and mix with the cheese sauce. Pour into the prepared casserole dish. Top with the remaining cheese and the breadcrumbs. Bake at 375 degrees until warm throughout and bubbly, about 20-30 minutes. The top should be nice and golden brown. Serve with a salad or broccoli.