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Categories:
butter white bread all-purpose milk kosher salt nutmeg freshly ground black pepper cayenne pepper Cheddar Swiss cheese macaroni
Viewed: 54 - Published at: 8 years agoIngredients
- 4 tablespoons (1/2 stick) butter, plus 1 tablespoon for the casserole
- 3 slices homemade-style white bread, crusts removed and torn into 1/2-inch pieces
- 1/4 cup all-purpose flour
- 2 3/4 cups hot whole or 2% milk
- 1 teaspoon kosher salt
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon freshly ground black pepper
- Pinch cayenne pepper
- 2 cups shredded Cheddar
- 1 1/2 cups shredded Fontina or Swiss cheese
- 1/2 pound elbow macaroni
Method
- Position the oven racks so that they are evenly spaced, with one rack in the center of the oven.
- Preheat the oven to convection bake at 350F.
- Butter a 1 1/2-quart casserole and set aside.
- Melt the 4 tablespoons butter in a medium saucepan.
- Spoon 1 tablespoon of the melted butter over the bread crumbs in a small bowl and toss until the bread crumbs are thoroughly coated; set aside.
- Stir the flour into the remaining 3 tablespoons melted butter over medium heat and cook for 1 minute, stirring.
- Whisk in the hot milk, keeping the mixture smooth.
- Cook until the mixture bubbles and thickens, whisking all the time, about 5 minutes.
- Remove from the heat and stir in the salt, nutmeg, and the black and cayenne peppers.
- Stir in the Cheddar and Fontina.
- Set aside.
- Cook the macaroni according to the package directions, adding salt as directed.
- When done, drain and add to the cheese sauce.
- Pour the macaroni into the buttered casserole.
- Sprinkle with the bread crumbs and bake in the center of the oven until the crumbs are golden, about 20 minutes.
- Serve hot.
