I also love this recipe because it is never the same thing twice, in my house anyway. I love to mix up the cheese, and add in whatever I have left in the fridge to use it up. Sure I have my staples, cheddar, gruyere and Parmigiano, but I also find that blue gives a nice little zing to it as well. I have been know to include asiago, brie and goat to name a few, and it never goes wrong. So have a little fun!
Mac & Cheese (serves 6)
4 tbsp butter
2-1/4 cups milk (heated)
1/3 cup all-purpose flour
1/8 tsp ea. salt, pepper, cayenne, nutmeg
2-1/4 cups grated cheddar cheese
1 cup grated Gruyere
1 tbsp dijon mustard
1/2 cup grated Parmigiano
1/2 lb macaroni
1/4 cup fresh bread crumbs
Preheat oven to 375 F and butter a 1.5 quart casserole dish
Fill a large saucepan with water; bring to a boil. Add macaroni and cook until ready.
In the meantime, in a small/med. saucepan, over medium heat the milk.
In a separate med/lg saucepan over medium heat, melt your butter. When it begins to bubble, add in your flour, whisking it for a good 1-2 minutes.
While whisking, slowly stir in the hot milk. Continue to cook and whisk until it bubbles and gets nice and thick (for those who don't know, this is a roux - the base for most cream sauces).
Add in you dijon mustard and you cheddar & Gruyere cheese - saving 1 cup for the top. This is where you would add in additional cheese if you were doing so. All except the Parmigiana which is also for the top.
Once the cheese has melted, add in your spices and taste.
Once your macaroni is ready, pour it into the cheese sauce and mix it together. Then pour the entire mixture into your casserole dish. Sprinkle with your bread crumbs, and remaining cheddar, Gruyere and Parmigiano.
Bake in the oven for 30-45 mins, or until nice and brown at the top. Cool for 5 mins before serving. Enjoy!!