Macaroni and Cheese

Macaroni and Cheese
Sang An
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preparation
30
minutes
cooking
60
minutes
Serves 6

Ingredients

5
tablespoons
butter, plus more for the baking dish
1
pound
elbow macaroni
1/2
cup
all-purpose flour
6
cups
whole milk
2
cups
grated Gruyere (8 ounces)
1 1/2
cups
grated Cheddar (6 ounces)
1/4
teaspoon
cayenne pepper
Kosher salt

Directions

  1. Heat oven to 400° F. Butter a 9-by-13-inch baking dish or some other shallow 3-quart baking dish.
  2. Cook the pasta according to the package directions.
  3. Wipe out the past pot and melt the butter over medium heat. Add the flour and cook, stirring constantly, for 2 minutes (do not let it darken). Still stirring, slowly add the milk. Cook, stirring occasionally, until the sauce slightly thickens, 6 to 8 minutes.
  4. Add the Gruyère, Cheddar, cayenne, and 1½ teaspoon salt and cook just until the cheeses melt. Mix in the pasta. Transfer the pasta mixture to the prepared baking dish and bake until golden, 25 to 30 minutes.

 

 

Sara Quessenberry and Rori Trovato
October 2006

Nutritional Information

  • Per Serving
  • Calories 802
  • Fat 39 g
  • Sat Fat 23 g
  • Cholesterol 119 mg
  • Sodium 894 mg
  • Protein 37 g
  • Carbohydrate 76 g
  • Fiber 3 g
What does this mean? See Nutrition 101.

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