Use a 1½ Quart Casserole dish
Serves
63 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
4 tablespoons (1/2 stick) unsalted butter, plus more for dish
2.75 cups milk
1/4 cup all-purpose flour
1 teaspoons kosher salt
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
2.25 cups (about 9 ounces) grated sharp white cheddar
1 cups (about 4 ounces) grated Gruyere OR 3/4 cups (about 2.5 ounces) grated pecorino Romano
1/2 pound elbow macaroni
1. 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 1 tablespoon 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 3 tablespoons
butter in a high-sided skillet over medium heat. When butter bubbles, add
flour. Cook, stirring, 1 minute.
2. Slowly pour hot milk into flour-butter mixture while whisking. Continue
cooking, whisking constantly, until the mixture bubbles and becomes thick.
3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper,
cayenne pepper, 1½ cups cheddar, and ¾ cup Gruyere OR ½ cup pecorino Romano. Set
cheese sauce aside.
4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2
to 3 fewer minutes than manufacturer's 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.
5. Pour the mixture into the prepared casserole dish. Sprinkle remaining ¾ cup
cheddar and ¼ cup Gruyere OR 1/8 cup pecorino Romano; 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.
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