Macaroni and Cheese

Serves 6-8
Hands-On Time:
25m
Total Time:
50m
Ingredients
- 1 pound elbow macaroni
- 5 tablespoons unsalted butter, plus more for the dish
- 1/2 cup all-purpose flour
- 6 cups whole or low-fat milk
- 1 1/2 cups (6 ounces) grated Cheddar
- 2 cups (8 ounces) grated Gruyere
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon cayenne (optional)
Directions
- Heat oven to 350° F. Cook the macaroni according to the package directions.
- Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top. Cook, stirring constantly, for 2 minutes. Still stirring, slowly add the milk. Cook, stirring occasionally, until the sauce has thickened, about 7 minutes. Add the Cheddar, Gruyère, salt, and cayenne (if using) and heat until the cheeses melt. Drain and rinse the macaroni. Add it to the sauce and toss.
- Transfer to a buttered casserole. Bake for 25 to 30 minutes.
Quick Tip

Do-ahead: Assemble the Macaroni and Cheese but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 15
to 20 minutes to the cooking time.
Nutritional Information
- Per Serving
- Calories 581Calories From Fat 42
- Fat 27g
- Sat Fat 17g
- Cholesterol 86mg
- Sodium 651mg
- Carbohydrate 57g
- Fiber 2g
- Sugar 11g
- Protein 27g
What does this mean? See Nutrition 101.
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