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Mac 'N Cheese


8 Tbsp(1 stick) unsalted butter, plus more for dish

6 slices good white bread
crusts removed, torn into small pieces

5 1/2 cups milk

1/2 cup flour

2 Tsp salt

1/4 Tsp each freshly grated nutmeg,
cayenne pepper and freshly ground black pepper

4 1/2 cups grated sharp white cheddar cheese
(about 18 ounces)

2 cups grated Gruyere cheese
(about 8 ounces)
or 1 1/4 cups grated Pecorino Romano cheese
(about 5 ounces)
(Also try Blue Cheese if you like)

1-pound elbow macaroni


Butter a 3-quart casserole dish and set aside.

In a small saucepan over medium heat, melt 2 tablespoons butter.

Pour butter into bowl with bread, and toss then,set breadcrumbs aside.

In a medium saucepan set over medium heat, heat milk.

Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat.

When butter bubbles,add flour.

Cook, whisking, 1 minute.

While whisking, slowly pour in hot milk.

Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Remove pan from heat,stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 cups Gruyere or 1 cup Pecorino Romano.

Set cheese sauce aside.

Cook macaroni 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.)

Rinse and dtrain macaroni under cold water.

Stir macaroni into the reserved cheese sauce.

Pour mixture into prepared dish and sprinklr on remaining cheeses and breadcrumbs.

Bake at 376 deg until browned on top, about 30 minutes.