Macaroni and Cheese

0611maccaroni-cheese
Photo by Sang An
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 802 calories
    • Fat 39 g
    • Sat Fat 23 g
    • Cholesterol 119 mg
    • Sodium 894 mg
    • Protein 37 g
    • Carbohydrate 76 g
    • Fiber 3 g
  • October 2006

Ingredients

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