Chris' Macaroni and Cheese

PrincessMushroom posted this Vegetarian Main dish over 2 years ago.

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Before you begin

Prep time: 20 minutes
Cook time: 15 minutes minimum at 400 degrees
Yields: 4

Additional information:
My fiance, Christopher, created this recipe for his co-op in college. It has remained a favorite of his and mine ever since!

Ingredients

  • 2 slices bread
  • 1 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • 2 Tbsp. unbleached flour
  • 2 cups whole or low-fat milk
  • 1/8 tsp. dry mustard
  • dash of cayenne pepper
  • 1/4 tsp. salt
  • 2 cups grated extra-sharp cheeddar cheese
  • 1 cup grated smoked Gouda cheese
  • 2 cups elbow macaroni

Directions

  1. Bring a large quantity of water to a boil in a stock pot.

  2. Tear the bread into pieces and place in a food processor or blender to make bread crumbs. Pour the crumbs into a bowl and drizzle with oil. Rub the oil into the crumbs with your fingertips to moisten them evenly.

  3. To make the cheese sauce, melt the butter in a medium-size saucepan over medium heat. Sprinkle in the flour and whisk until it blends with butter. Cook this roux for 1 minute.

  4. Whisk in the milk, mustard, cayenne, and salt.

  5. Bring the mixture to a boil, whisking continuously.

  6. Lower the heat and simmer the sauce about 30 seconds.

  7. Remove from the heat and stir in the cheddar and smoked cheeses.

  8. The white sauce can boil a few seconds, but once the cheese has been added, the sauce must not boil or else it will curdle. The same situation applies to baking; the casserole should bake only until it is hot and no more.

  9. Drop the macaroni into the boiling water. Cook until al dente, about 7 minutes. Do not overcook it; it will cook more when it is baked.

  10. Drain thoroughly in a colander.

  11. (Toss with a bit of oil if you aren't going to bake the casserole immediately.)

  12. Preheat the oven to 400 degrees F.

  13. Spoon the macaroni into a shallow 2 to 2 1/2 quart casserole. Pour on the sauce and toss well. Sprinkle on the bread crumbs.

  14. Bake 15 minutes, or just until the sauce is sizzling and the crumbs begin to brown.

  15. The white sauce can boil a few seconds, but once the cheese has been added, the sauce must not boil or else it will curdle. The same situation applies to baking; the casserole should bake only until it is hot and no more.