Monday, November 7, 2011
Happy 100th! Macaroni and Cheese
So, when you are not sure what to make, take some cavatelli or elbow macaroni, make some cheesy sauce and enjoy.
2 cups milk
4 Tablespoons bacon grease or butter
1/4 cup flour
1 teaspoon salt, plus more to taste
1/2 teaspoon pepper
1/8 teaspoon freshly grated nutmeg
1/2 lb grated cheese (sharp cheddar or Gruyere cheese)
1 lb elbow macaroni
3 tablespoons seasoned bread crumbs
Makes 6 servings
Preheat the oven to 400. Butter a 9x13 in baking dish. Bring a large pot of water to boil. While you are waiting, make the bechamel.
In a small saucepan over medium heat, warm the milk until small bubbles appear around the edge of the pan, about 5 minutes. Do not let the milk boil or develop a skin. Remove from the heat and keep warm.
Add pasta to boiling water and cook noodles for 6-8 minutes, until slightly undercooked. Drain and return to the warm pot. Add the cheese sauce and stir to coat. Transfer to the prepared baking dish and sprinkle with the remaining cheese and bread crumbs. Bake until bubbling around the edges, about 30 minutes.
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- Bride & Groom First and Forever Cookbook
- Deceptively Delicious
- Giada's Kitchen New Italian Favorites
- Martha Stewart's Cooking School
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- The Art & Soul of Baking
- The Bon Appetit Cookbook
- The Martha Stewart Living Cookbook: The New Classics
- Williams-Sonoma Cooking at Home