The Best Macaroni and Cheese
This is a great dish to serve to a big crowd on any holiday.
1/2 cup 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 16 ounces { substitute
yellow cheddar }
1 1/4 cups grated Romano cheese ~ about 5 ounces
butter flavor cooking spray
1 pound elbow macaroni
Heat oven to 375°.
Spray butter flavored cooking spray in a 3 ~ quart casserole dish; set aside. Place
bread in a medium bowl. In a small saucepan over medium heat, 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 cup Romano; 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. { Different brands of macaroni cook
at different rates; be sure to read the instructions.} Transfer
macaroni to a colander, rinse under cold running water, and drain well. Stir
macaroni into the reserved cheese sauce.
Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar
cheese, 1 1/4 cup 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. Serves 10. You can easily divide this recipe in half: Use a 1 1/2 ~
quart casserole dish.
