Okay. There is a tiny bit of extra effort called for in this recipe. People don't usually have a pound of Gruyere sitting in their refrigerator. And maybe people don't usually keep Half N Half as a staple, either. But I am telling you, every bit of effort is paid back in spades when you eat this. OMG!
Ingredients
- 1lbs elbow macaroni
- 1lbs gruyere cheese, grated
- 1lbs white cheddar, grated
- 1/3 cup seasoned breadcrumbs (or panko breadcrumbs)
- 1/2 stick of unsalted butter
- 1/4 cup flour
- 3 cups milk
- 1 cup half and half
- pinch of nutmeg
- Salt and freshly ground pepper to taste
- Parmigiano Reggiano to taste
- Olive oil
Instructions
Preheat oven to 375 degrees.
Separate 1/2 cup of Gruyere and 1/2 white cheddar. Reserve.
In
a large pot, boil the water over high heat, add salt, drizzle some
olive oil and cook the macaroni according to package instructions.
Drain and transfer to a large oven proof dish.
Bring
that same pot back to the stove and, over medium high heat, melt the
butter. Once the butter is melted, add the flour and whisk until well
incorporated, making a roux. Add the milk, slowly, whisking constantly.
Keep whisking for about 5 minutes until the sauce boils and thickens.
Once it’s thick, add the half and half and cook for a little while
longer to almost get thick again. Remove from the heat and add the salt,
the pepper, the pinch of nutmeg and the majority of the white cheddar
and Gruyere. Mix everything together until well incorporated.
Pour
the sauce into the macaroni and stir. Top with the 1/2 cup of Gruyere
and the 1/2 white cheddar. Grate some Parmigiano Reggiano on top, to
taste. Sprinkle the breadcrumbs and bring it to the oven.
Bake for about 20 minutes or until the top is golden brown and the sauce is bubbly.
No comments:
Post a Comment