Macaroni and Cheese

Sang An

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.

By Sara Quessenberry and Rori Trovato, November 2006

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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.