← All recipes

Macaroni Cheese 24

Make Macaroni Cheese 24 at home with Unsalted Butter Plus, Milk, All Purpose Flour, Salt, and Freshly Ground Black Pepper. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 8 tbsp
• 5 1/2 cup
• 1/2 cup
• 2 tsp
• 1/4 tsp
• 1/4 tsp
• 4 1/2 cup

Method (preview)

1. 1

   Heat oven to 375. Butter a 3 quart casserole dish; set aside.

2. 2

   Place the bread in a medium bowl.

3. 3

   In a small saucepan over medium heat, melt 2 tablespoons butter.

4. 4

   Pour butter into bowl with bread, and toss.

5. 5

   Set the crumbs aside.

6. 6

   In a medium saucepan set over medium heat, heat the milk. Melt remaining 6 tbs butter in a high sided skillet over medium heat.

7. 7

   When butter bubbles, add flour. Cook, stirring, 1 minute.

8. 8

   While whisking, slowly pour in hot milk.

9. 9

   Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

10. 10

    Remove pan from heat.

11. 11

    Stir in salt, nutmeg, black pepper, cayenne pepper,

12. 12

    Romano; set cheese sauce aside.

13. 13

    Fill a large saucepan with water; bring to boil.

14. 14

    Add macaroni; cook 2-3 minutes less than manufacturer's directions, until the outside of the pasta is cooked and the inside is underdone.

15. 15

    Transfer the macaroni to a colander, rinse under cold running water, and drain well.

16. 16

    Stir macaroni into the reserved cheese sauce.

17. 17

    Pour mixture into prepared dish.

18. 18

    Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and bread crumbs over top.

19. 19

    Bake until browned on top, about 30 minutes.

20. 20

    Transfer to a wire rack to cool 5 minutes, serve.