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
- 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.)
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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:
Two Years Ago: