Macaroni and Cheese

Serves 12
You can easily divide this recipe in half: Use a 1 1/2-quart casserole dish.

Bread Crumb Topping
3 tablespoons unsalted butter
1 1/2 Cups fresh Bread Crumbs or Panko Bread Crumbs

Béchamel Sauce
6 tablespoons unsalted butter, plus more for dish
5 1/2 cups whole milk
1/2 cup all-purpose flour

Macaroni and Cheese
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon dry mustard, dissolved in 1 teaspoon water
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper, or to taste
3 cups grated sharp white cheddar cheese (about 12 ounces)
1 1/2 cups grated Gruyere cheese (about 6 ounces) or 1 cups grated Pecorino Romano cheese (about 4 ounces)
1 pound elbow macaroni

Toppings and Additions
1/2 cup Browned Bacon
1/2 cup Diced Tomato
1 cup Frozen Peas (or to proportion)
1 cup Ham (or to proportion)


Method

1. Heat oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 3 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
2. Begin the béchamel sauce. In a medium saucepan set over medium heat, heat milk. Melt 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
4. Remove pan from heat. Stir in salt, nutmeg, mustard white pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; also any additions and set cheese sauce aside.
5. Fill a large pan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce
6. Pour mixture into prepared dish. Sprinkle breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.

If desired during the last ten minutes of cooking top the dish with tomatoes and bacon.


New Version Updated on 2/21/13 More Butter/Cheese

Perfect Macaroni and Cheese How-To
You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do.

Serves 12
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano
1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.