I’ve made this decadent macaroni and cheese as a go-to summer bbq side so many times this summer. I feel like I’ve been looking for a good “keeper” mac and cheese for a looooong time and can finally look no further.
Keeper Macaroni & Cheese
based on a recipe by Ina Garten
1 tsp salt
1 pound elbow cavatappi pasta
1 quart whole milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated
8 ounces extra-sharp Cheddar, grated
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
5 slices white bread
- Preheat the oven to 375 degrees F.
- Cook pasta according to the directions on the package. Drain.
- Meanwhile, heat the milk in a large measuring cup or bowl the microwave until warm, but not boiling or bubbling.
- Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
- Off the heat, add the Gruyere, Cheddar, salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
- In the food processor (I also use it to grate my cheese from the block and don’t bother washing in between), pulse the bread slices to turn into bread crumbs. Melt the remaining 2 tablespoons of butter. Combine with the fresh bread crumbs and sprinkle on top of the macaroni.
- Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Notes:
- I buy a block of gruyere based on how much I feel like spending on that expensive of a cheese. I substitute swiss cheese to make up the difference and get me to the 12-ounces. I’ve never done straight gruyere.
- To make this ahead, I go all the way through the step where you combine the cheese and macaroni and pour into my dish. I then make my breadcrumbs and store them in a zip top bag. Before cooking, I mix the breadcrumbs with the butter and sprinkle over the top. It takes a few minutes longer to cook since it is starting cold.
- I always grate my own cheese because I feel like it melts better.
I hope y’all are having a wonderful long weekend. The weather here in Atlanta has been absolutely gorgeous and we’ve had the porch doors open all day long.
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