Macaroni and Cheese
This creamy, cheesy version of the popular dish has a crispy, buttery crumb topping—it's mac 'n cheese at its best.
6 slices day-old white bread, crusts removed and cut into 1/4-inch cubes
7 tablespoons butter or margarine
3/4 pound macaroni (about 2 1/4 cups dry)
4 cups milk, warmed
1/3 cup plus 1 tablespoon all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon paprika
4 cups shredded medium to sharp cheddar cheese
1 1/4 cups freshly grated Parmesan cheese
- Preheat oven to 375°F (190°C). Butter a 13 x 9 x 2-inch baking dish or 2-quart casserole dish; set aside.
- Place cubed bread into a bowl. Melt 2 tablespoons of the butter and drizzle over the bread; toss to coat well; set aside.
- Cook macaroni according to package directions, except allow it to be slightly undercooked. (It will finish cooking when baked.) Drain and rinse with cold water; set aside.
- Melt remaining butter in large saucepan over medium heat; add flour and cook, stirring, for 1 minute. Slowly pour warmed milk into flour mixture, stirring constantly. Continue cooking, stirring constantly, until mixture comes to a boil and thickens. Remove from heat and stir in the cooked macaroni, salt, pepper, nutmeg, paprika, 3 cups cheddar cheese and 1 cup Parmesan, mixing well. Pour into prepared baking dish. Sprinkle with remaining cheeses and top with the buttered bread cubes.
- Bake for 30 minutes or until golden brown. Allow to set 5 minutes before serving.
Makes 8 servings.