Total Steps
5
Ingredients
12
Tools Needed
10
Related Article
http://www.gourmetfury.com/2009/10/kabocha-chestnut-pom/Ingredients
- 6.0 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
- 8.0 tablespoons unsalted butter
- 5.5 cups milk
- 0.5 cups all-purpose flour
- 2.0 teaspoons kosher salt
- 0.25 teaspoons freshly grated nutmeg
- 0.25 teaspoons freshly ground black pepper
- 0.25 teaspoons cayenne pepper
- 4.5 cups grated sharp white cheddar
- 2.0 cups grated Gruyere
- 1 1/4 cups grated pecorino Romano(optional)
- 1.0 pounds elbow macaroni
Instructions
Step 1
Heat the oven to 375 degrees F. Butter a 3-quart casserole dish and set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons of butter. Pour the melted butter over the bread in the bowl and toss to coat. Set the breadcrumbs aside. In a medium saucepan over medium heat, heat the milk. In a high-sided skillet over medium heat, melt the remaining 6 tablespoons of butter. When the butter bubbles, add the flour and cook, stirring, for 1 minute.
Step 2
Slowly pour the hot milk into the flour-butter mixture while whisking constantly. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Step 3
Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups of cheddar, and either 1 1/2 cups of Gruyere or 1 cup of pecorino Romano. Set the cheese sauce aside.
Step 4
Fill a large saucepan with water and bring to a boil. Add the macaroni and cook 2 to 3 fewer minutes than the manufacturer's directions, until the outside of the pasta is cooked and the inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
Step 5
Pour the macaroni and cheese mixture into the prepared casserole dish. Sprinkle with the remaining 1 1/2 cups of cheddar and either 1/2 cup of Gruyere or 1/4 cup of pecorino Romano. Scatter the breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer the dish to a wire rack to cool for 5 minutes before serving.