Sunday, November 6, 2016

Ultimate Mac and Cheese

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
  • 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
Instructions
  1. Preheat the oven to 375 degrees F.
  2. Heat a large pot of salted water to boil. Add the macaroni and cook according to the directions on the package. Drain well.
  3. 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.
  4. 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.
  5. Let rest 5 minutes before serving.
Makes a lot. Eat.

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