320 comments
Macaroni & Cheese Casserole
Ingredients:
8 tablespoons (1 stick) unsalted 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 shredded sharp cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni
1 pkg chopped broccoli cooked (optional)
Directions:
1.Heat oven to 375 degrees. Butter 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.
2.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.
3.While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
4.Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
5.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
6.Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino 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.
Submitted by Virginia from Michigan
by PLG24
March 09, 2013
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by BOOBEAT1984
June 09, 2012
by SCHEEPY
February 29, 2012
by FRRONALD
February 29, 2012
I wonder how many macaroni and cheese recipes there are! Looks good.
by SMAJPP
February 29, 2012
A classic with the modern idea of adding something healthy--broccoli. YUM. Thank you.
by FAMJR
February 29, 2012
by HOMY20
February 28, 2012
by REBAB
February 28, 2012
by REBAB
February 28, 2012
by CKCOX
February 28, 2012
by BLA1228
February 28, 2012
I'd leave out the nutmeg and the cayenne papper, otherwise sounds quite tasty
by ICANWATCH
February 28, 2012
i agree and melted butter over bread does not breadcrumbs make! it makes buttered bread!
by TILLIET
February 28, 2012
another addition to great macaroni and cheese recipes. thanks
by PJ STERLING
February 28, 2012
There are many variations of macaroni and cheese, an American favorite.
by BK60133
February 28, 2012
we bake our mac and cheese in the oven but without the bread layer
by ENDLESS FAITH
February 28, 2012
Me either. I would skip the bread, especially white bread.
by SWEETIEWHEATIESCOTIE
February 28, 2012
I agree. I just couldn't add bread to mac and cheese.
by NAPOLEONBAKER
February 28, 2012
It is comfort food, but I still prefer my own recipe.
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