Serves 1
Directions
- 1Heat oven to 375 degrees. Butter a 3-quart casserole dish and set aside.
- 2Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter, pour into the bowl with bread, and toss. Set breadcrumbs aside.
- 3Pull out 1 1/2 cups of grated cheddar and 1/2 cup Gruyere, and reserve.
- 4Fill a large pot with water, bring to a boil, and add salt. Add macaroni and cook 2 to 3 minutes less than manufacturer’s directions. Transfer to a colander, rinse under cold water, and drain well.
- 5In a medium saucepan over medium heat, heat milk. In the pot used for the pasta, melt remaining 6 tablespoons butter. When bubbling, add flour and whisk for 1 minute.
- 6Slowly pour in hot milk while whisking constantly. Continue cooking and whisking until mixture bubbles and thickens. Remove from heat.
- 7Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere. Add cooked macaroni to the sauce and stir.
- 8Pour into prepared dish. Sprinkle with reserved cheese and breadcrumbs. Bake until browned on top.
Ingredients
- 8 tablespoons unsalted butter
- more for dish unsalted butter (optional)
- 6 slices white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces
- 5 1/2 cups milk
- 1/2 cup all-purpose flour
- 2 teaspoons salt
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 4 1/2 cups sharp white cheddar cheese, grated
- 2 cups Gruyere cheese, grated
- 1 pound elbow macaroni
Equipment
casserole dishmedium bowlsmall saucepanlarge potcolanderwhiskmedium saucepan
Tips
- You can melt butter for the breadcrumbs in the microwave instead of a saucepan.
- Vary the amount of cayenne pepper to taste.
- If you prefer a darker top, you can broil the dish at the end.
- The macaroni cooking time may vary by brand, so check instructions.
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