Best Baked Macaroni and Cheese
Intro
Nothing brings back childhood memories quite like a warm, creamy, and gooey dish of baked macaroni and cheese. I remember, as a child, eagerly waiting in the kitchen as the comforting aroma of bubbling cheese wafted through the air, signaling that dinner was almost ready. My grandmother would always make her signature baked macaroni and cheese during family gatherings, serving it as a centerpiece that brought everyone together. Today, I’m sharing a beloved recipe that captures the essence of those cherished moments. This dish marries the rich flavors of gruyere and white cheddar with a hint of spice, creating a perfectly balanced and utterly indulgent meal that’s sure to become a favorite in your home too.
Why You’ll Love It
This baked macaroni and cheese is a classic comfort food elevated by a few key ingredients and techniques:
- Rich and Creamy: The combination of gruyere and white cheddar creates a luxurious cheese sauce that’s creamy and full of flavor.
- Perfectly Spiced: A touch of cayenne and nutmeg adds warmth and complexity to the dish without overpowering the delicate cheese flavors.
- Crunchy Topping: The buttery breadcrumb topping provides a delightful contrast to the smooth, cheesy interior.
- Customizable: This recipe is versatile and can be easily adapted to suit your taste preferences or dietary needs.
Ingredients
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 pound elbow macaroni
- 1/4 cup flour
- 2 cups grated gruyere cheese
- 1 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 8 tablespoons unsalted butter
- 4 slices white bread, torn into pieces
- 4 cups grated white cheddar cheese
- 5 cups whole milk
Instructions
- Heat the oven to 375 degrees Fahrenheit. 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 the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add flour. Cook, stirring, for 1 minute.
- Slowly pour hot milk into the flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove the pan from the heat.
- Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups gruyere. Set cheese sauce aside.
- Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than the manufacturer’s directions, until the outside of the pasta is cooked and
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