macaroni and cheese

Adapted (and halved) from Martha Stewart's recipe.

Serves 6

4 tablespoons butter, plus more for dish
3 slices white bread, crusts removed, cut into 1/2-inch cubes
2 3/4 cups milk
1/4 cup flour
1 teaspoon coarse salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 1/4 cups (about 9 ounces) grated white cheddar cheese
1 cup (about 4 ounces) grated Gruyere cheese
1/2 pound elbow macaroni

 

1. Heat oven to 375 degrees. Butter a 2-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 1 tablespoon butter. Pour butter into bowl with bread, and toss. Set bread cubes aside.

 

2. Heat milk on stove or in microwave. Melt remaining 3 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, about 8 minutes.

 

4. Remove pan from heat. Stir in salt, black pepper, cayenne pepper, 1 1/2 cups cheddar cheese, and 3/4 cup Gruyere; 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. 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 3/4 cup cheddar cheese, 1/4 cup Gruyere, and breadcrumbs over top. Bake until browned on top, about 30 minutes. 

 

This is a rich mac & cheese, best served with a simple side like steamed broccoli or green beans!