Throw out your recipe for mac and cheese and replace it with this one….like seriously….do it! I have made this recipe several times. I’m not sure why I haven’t shared it on my blog. I wish I had because I panicked that I had lost it. I look through so many recipes and it is becoming very hard to remember what websites I’ve been on. Thankfully I found it again! This gem was found on throughherlookingglass.com.
The only change I made was to use more elbow macaroni. I used 10 ounces of dry macaroni instead of 8. If you are using a bigger pasta…I would add just 8 ounces.
For the fresh bread crumbs, I used brioche buns that I had leftover from a previous dinner.
This recipe is EASY! The only time spent was grating the cheese, which took no time at all. This makes a great weekday meal and leftovers make great lunches for the kids.
8 ounces dried macaroni (elbow or spiral)
4 tablespoons unsalted butter
1/2 cup fresh bread crumbs
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
2 1/2 cups coarsely grated, sharp white cheddar cheese
1 cup coarsely grated Swiss-style Gruyere cheese
1/4 cup finely grated Jack cheese (can use Monterey Jack if you can’t find the dry Jack)
1. Preheat oven to 375F.
2. Grease a 1 1/2 quart souffle baking dish. Set aside. (I use a 9×13 glass dish)
3. Boil a large pot of water to cook macaroni according to package directions. Stop cooking about two minutes early (Pasta should be slightly underdone)
4. Drain and rinse pasta with cold water and set aside.
5. In large saucepan, melt 1 tablespoon of butter.
6. Add fresh breadcrumbs and stir until thoroughly coated. Set aside.
7. In a small saucepan or microwave, heat milk until very hot but not scalded.
8. Meanwhile, in the pan you used for the breadcrumbs, melt remaining 3 tablespoons butter over medium heat. When butter is bubbling, add flour and stir until cooked, about 1 minute.
9. Slowly whisk in hot milk, whisking continuously until all milk is incorporated and sauce begins to thicken, about 5 minutes.
10. Remove pan from heat and stir in salt, black pepper, cayenne, 1 1/2 cups of cheddar, 3/4 cup of Gruyere and all the dry Jack cheese.
11. Mix well until all the cheese has melted.
12. Add cooled macaroni to the cheese sauce and pour mixture into the buttered casserole dish.
13. Sprinkle with remaining cheddar and Gruyere cheeses, then top with buttered bread crumbs.
14. Bake uncovered for 25-30 minutes, or until the breadcrumbs are golden brown and casserole is bubbling.
15. Let sit for 5 minutes, then serve.