american comfort food

Macaroni and Cheese

recipe adapted from Martha Stewart
serves 12

INGREDIENTS:

1 pound (500g) elbow macaroni

6 tbsp unsalted butter
1/2 cup flour
6 cups milk, heated

2 tsp kosher salt
1/4 tsp nutmeg
1/4 tsp pepper
1/4 tsp cayenne pepper

4 1/2 cups (18 oz) sharp white cheddar cheese, grated
2 cups (8 oz) Gruyere cheese, grated

1/2 cup panko bread crumbs (optional)

METHOD:
1. In a large wide mouth pot, cook macaroni 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone (very al dente, slightly crunchy). Rinse under cold running water to wash off extra starch so that your mac and cheese won't have a mealy texture. Drain well and set aside.

2. Butter a 3-quart casserole dish. Set aside.

3. In the same large pot, melt butter over medium heat. Whisk in flour to make a roux and cook for 1 minute, careful not to burn it.

4. Make a bechamel sauce by whisking in hot milk and continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

5. Lower heat and stir in salt, spices, 3 cups cheddar cheese, and 1 1/2 cups Gruyere. Adjust salt to taste.

6. Stir macaroni into cheese sauce, making sure to coat every noodle. You can add some milk if the mixture is too thick and your prefer the dish to be more on the saucy side.

7. Pour mixture into prepared dish. Sprinkle remaining cheeses and then breadcrumbs over top if using. Place in oven and broil on high until golden brown, about 5-10 minutes. Remove from oven and let rest 5 minutes before serving.