Super Creamy Macaroni & Cheese

Well, here it is. I know you all have been waiting for this recipe to complete my husband’s coke-brined fried chicken with biscuits and gravy birthday meal. 🙂

This is the most indulgent, rich, super creamy, super cheesy macaroni and cheese ever. So much so that I could only bring myself to make one half of the original recipe. It was more than enough- especially because we ate it as a side dish! It would also be a wonderful main dish with a huge green salad. (Half of the original recipe would still easily serve at least 4 people as a main dish.)

This recipe was adapted from The Martha Stewart Living Cookbook: The Original Classics, via Smitten Kitchen. HBD Mr. Brookcook! ❤

Yield: Serves 10+ as a side dish or 4+ as a main dish

• 4 tablespoons (1/2 stick) unsalted butter, plus more for casserole
• 3 to 4 slices white bread, crusts removed, torn or cut into 1/4- to 1/2-inch pieces (I used Trader Joe’s Tuscan Pane)
• 2 3/4 cups milk (I used 1 percent)
• 1/4 cup all-purpose flour
• 1 teaspoon coarse salt, plus more for water
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 2 1/4 cups (about 9 ounces) grated sharp white cheddar cheese
• 1 cup (about 4 ounces) grated Gruyère
• 1/2 pound short pasta such as campanelle or elbow macaroni

1. Preheat oven to 375°F on convection. Butter an 8×8-inch (or equivalent), 2-quart casserole dish; set aside. (I sprayed my dish with cooking oil spray instead.)
2. Place the bread in a medium bowl. In a medium bowl, melt 1 tablespoon of butter in the microwave. Add the bread, and toss. Set the breadcrumbs aside.
3. Warm the milk in a medium saucepan over medium heat. (I warmed it in the microwave instead -one less pot to clean!) Melt the remaining 3 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
4. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
5. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 1 1/2 cups cheddar cheese, and 3/4 cups Gruyère; set the cheese sauce aside.
6. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
7. Pour the mixture into the prepared dish. Sprinkle the remaining 3/4 cup cheddar cheese and remaining 1/4 cup Gruyère on top. Sprinkle the reserved breadcrumbs evenly over the top of the grated cheeses.
8. Bake until golden brown, about 20 minutes on convection (or up to 30+ minutes in a standard oven). Transfer the dish to a wire rack for 5 minutes; serve.

Also- an update!

No ducklings yet… I guess we’ll have to welcome the goslings for now… 🙂

One Year Ago:

• Stove-Top Pasta & Cheese

Two Years Ago:

• Mother’s Day Huevos Rancheros

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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