Best baked macaroni and cheese

Name: Best baked macaroni and cheese
Total time: 45 min
Yield: 12 servings
Ingredients: 0.25 tsps black pepper; 0.25 tsps red pepper powder; 1 pound elbow macaroni; 0.5 cup flour; 8 ounces gruyere; 2 tsps kosher salt; 0.25 tsps ground nutmeg; 8 Tbsps unsalted butter; 6 slice white bread; 18 ounces white cheddar; 5.5 cups full fat milk

Creamy and cheesy, this Best Baked Macaroni and Cheese recipe is a classic American favorite. It serves 12 people and covers 19% of your daily vitamin and mineral needs. This dish is perfect for a cozy family dinner or special holiday gathering.

Ingredients

black pepper

0.25 tsps

red pepper powder

0.25 tsps

elbow macaroni

1 pound

flour

0.5 cup

gruyere

8 ounces

kosher salt

2 tsps

ground nutmeg

0.25 tsps

unsalted butter

8 Tbsps

white bread

6 slice

white cheddar

18 ounces

full fat milk

5.5 cups

Method

Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside.
Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter.
Pour butter into the bowl with bread, and toss. Set the 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, stirring, 1 minute.Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere. Set cheese sauce aside.Fill a large saucepan with water. Bring to a boil.
Add macaroni; cook 2 to 3 fewer minutes than manufacturers directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.)
Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
Pour the mixture into the prepared casserole dish.
Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere; scatter breadcrumbs over the top.
Bake until browned on top, about 30 minutes.
Transfer dish to a wire rack to cool for 5 minutes; serve.

Nutrition:

612 kcal

Carbs

50 g

Fat

33 g

Protein

27 g

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