Baked Macaroni amp Cheese
From kitchengeeking 16 years ago
- 45 minutes to make
- Serves 12
It's a classic baked macaroni and cheese with a few extra bits of ooomph.
Ingredients
- 1 lb large elbow macaroni shopping list
- 1 lb shredded mild cheddar shopping list
- 1 lb shredded gruyere shopping list
- 1 lb shredded Parmesan shopping list
- 3 cups whole milk shopping list
- 6 T unsalted butter shopping list
- 6 T AP flour shopping list
- 1 T dry mustard powder shopping list
- 1 t ground nutmeg shopping list
How to make it
- Pre-heat the oven to 350 degrees.
- Cook noodles according to package, removing from heat just before they're al dente.
- Add butter to sauce pan over medium heat and melt, stir in flour.
- Add mustard and nutmeg and stir quickly.
- Add milk and stir constantly until the mixture begins to thicken.
- Add 2/3 cheddar, all the Gruyere, and 1/2 the Parmesan in batches until it's all melted in.
- Eyeball it, you may want more milk the thin it out. Remember, more liquid will be absorbed by the macaroni in the oven.
- Pour the sauce over the noodles in a 9x13 baking dish (I use Pyrex). Mix it well.
- Spread remaining cheddar and Parmesan over the top of the casserole and put in the oven for 30-45 minutes. I know that's a wide range. But here's my tip on this...Open the oven and look. When the mac is bubbly and the cheese is how you want it on top, it's done.
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