Mac and cheese is a favorite dish for both adults and kids, and it's a great crowd pleaser. This version comes from Ina Garten (aka the Barefoot Contessa) and features cheddar and gruyere, both of which make the final product burst with flavor. I like to broil this for a few minutes at the very end to create a crunchy dish.
Ingredients
Ingredients
- 1 pound fusilli, cavatappi, or elbow macaroni
- 1 quart milk
- 6 tablespoons (almost 1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1 tablespoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- Preheat the oven to 375 degrees F.
- Heat a large pot of salted water to boil. Add the macaroni and cook according to the directions on the package. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the cheese, salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 9x13" baking dish.
- Bake for 30 minutes, or until the sauce is bubbly and the macaroni is browned on the top. You can put it under the broiler for an additional 3-5 minutes for a slightly crunchy top.
- Let rest 5 minutes before serving.
Makes a lot. Eat.
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