This recipe reminds me a lot of the food I was cooking when I started this blog. Even better, it's cheesy comfort food with the bright flavors of lemon and dill and a bit of celebration of summer's delicious cherry tomatoes.
One year ago: Cinnamon and Hazelnut Meringue
Two years ago: Imperial Potatoes
Three years ago: Grilled Chicken with a Cashew-Tomato Sauce
Four years ago: Chana Masala
Five years ago: Caramel Apple Blackout Cake
Six years ago: Asparagus, Goat Cheese, and Lemon Pasta
Surfing Goat Chevre with Cherry Tomatoes, Spinach, Dill and Gemelli (from Melt: The Art of Macaroni and Cheese)
Ingredients
1 cup halved cherry tomatoes
12 ounces gemelli (spiral pasta)
2 cups whole milk
2 tbsp butter
2 tbsp flour
1/4 tsp sea salt
1/4 tsp ground white pepper
2 cups chopped baby spinach
1 tbsp finely chopped dill
2 tsp lemon zest
8 ounces chevre, crumbled
4 ounces Monterey Jack
1. Line a plate with four paper towels and set tomato halves cut side down. Top with another plate and put a weight on it to press down (a cast iron skillet works great). Drain for 15 minutes, changing the towels once and pouring liquid from the plate as necessary.
2. Cook pasta in a large pot of salted boiling water until al dente. Drain and return to pot.
3. Meanwhile, prepare the sauce. Heat milk in a small saucepan over medium heat. Once it starts to bubble, turn off the beat. (You could also just warm in the microwave.)
4. Place butter in a medium saucepan and melt over medium heat. Add flour and stir until roux begins to take on a light brown color, 3 minutes.
5. Slowly add milk to the roux and stir until sauce thickens.
6. Stir in salt, pepper, spinach, dill, and lemon zest, cooking for 2 minutes while stirring. Remove from heat.
7. Add cheese to sauce, stirring until melted.
8. Pour sauce over pasta and toss to coat. Serve pasta, topping with tomatoes and more dill if you like.
Showing posts with label macaroni and cheese. Show all posts
Showing posts with label macaroni and cheese. Show all posts
Saturday, October 17, 2015
Sunday, May 4, 2014
Avocado Macaroni and Cheese
This recipe takes mac & cheese and makes it even more decadent with creamy avocado. The jalapeno, lime, and herbs give it a little bite and brightness to cut the richness just enough. For the cheese, any high quality cheddar works as a good substitute. I was able to find Jasper Hill Cabot Clothbound Cheddar which the author recommends as a substitute. My only caution with this recipe? The leftovers will discolor when exposed to air, so it's most appetizing the day of!
One year ago: Sweet-and-Sour Fish tiles
Two years ago: Chili and Basil Scallops
Three years ago: Egg Drop Soup
Four years ago: Rosemary Parmesan Popovers
Beecher's Flagship Cheddar with Avocado, Lime, and Shell Pasta (from Melt: The Art of Macaroni and Cheese)
Ingredients
1 jalapeno, stemmed and cut in half
zest and juice of 1 lime
2 green onions, green parts only, chopped
2 garlic cloves, chopped
3 ripe avocados, divided
10 ounces shell pasta
1 1/2 cups milk
2 tbsp butter
3 tbsp flour
1 tsp sea salt
1/2 tsp ground black pepper
10 ounces Beecher's flagship cheddar, shredded
1/4 cup chopped cilantro
1. In a food processor, combine jalapeno, lime zest, lime juice, green onions, garlic, and flesh of 2 avocados. Process until smooth.
2. Cook pasta in salted boiling water until al dente. Drain and set aside.
3. Meanwhile, heat milk in a small saucepan over medium heat until tiny bubbles form. Turn off heat.
4. In a medium saucepan, melt butter over medium heat. Add flour and stir until light brown, ~ 3 minutes.
5. Slowly add milk to flour and butter and stir until sauce thickens. Remove from heat.
6. Stir in salt, pepper, and cheese into milk until completely melted.
7. Add avocado-onion paste to cheese sauce and stir until well-blended.
8. Add pasta and cilantro to sauce.
9. Dice remaining avocado, toss with mac and cheese, and serve.
One year ago: Sweet-and-Sour Fish tiles
Two years ago: Chili and Basil Scallops
Three years ago: Egg Drop Soup
Four years ago: Rosemary Parmesan Popovers
Beecher's Flagship Cheddar with Avocado, Lime, and Shell Pasta (from Melt: The Art of Macaroni and Cheese)
Ingredients
1 jalapeno, stemmed and cut in half
zest and juice of 1 lime
2 green onions, green parts only, chopped
2 garlic cloves, chopped
3 ripe avocados, divided
10 ounces shell pasta
1 1/2 cups milk
2 tbsp butter
3 tbsp flour
1 tsp sea salt
1/2 tsp ground black pepper
10 ounces Beecher's flagship cheddar, shredded
1/4 cup chopped cilantro
1. In a food processor, combine jalapeno, lime zest, lime juice, green onions, garlic, and flesh of 2 avocados. Process until smooth.
2. Cook pasta in salted boiling water until al dente. Drain and set aside.
3. Meanwhile, heat milk in a small saucepan over medium heat until tiny bubbles form. Turn off heat.
4. In a medium saucepan, melt butter over medium heat. Add flour and stir until light brown, ~ 3 minutes.
5. Slowly add milk to flour and butter and stir until sauce thickens. Remove from heat.
6. Stir in salt, pepper, and cheese into milk until completely melted.
7. Add avocado-onion paste to cheese sauce and stir until well-blended.
8. Add pasta and cilantro to sauce.
9. Dice remaining avocado, toss with mac and cheese, and serve.
Sunday, April 13, 2014
Brigante with Tilapia, Shallots, Spring Herbs, and Fusilli
One of my latest cookbook purchases is a book solely devoted to macaroni and cheese. If this recipe is any indication, it was a good, cheesy investment. A few notes on substitutions. She calls for Brigante cheese which I couldn't find and suggests substitutes of San Andreas (from Cowgirl Creamery which should've been easy for me to find, but was not!), Berkswell, Shepherd's Way Friesago, or Young Mahon. I ended up using a firm sheep milk cheese as recommended by the ever helpful cheese people at Bi-Rite. Usually, I just want to ponder the cheeses without being interrupted, but this time their friendliness worked to my advantage! For the tilapia, any white fish would work. I used some sole that we had in the freezer. She also suggests that you could use shrimp. Finally, for the herbs, I forgot that I actually needed tarragon and chevril for this recipe. Instead, I used a mix of mostly dill with a bit of parsley and marjoram. Feel free to mix up the herbs, but definitely make sure you get a bit of anise flavor in there as it works very well with the cheese and fish and cuts the richness a little. I would also consider upping the herbs to about 1/4 cup total, but I've been obsessed with adding more fresh herbs to dishes lately.
One year ago: Mustard Paste Smothered Cod and Mushrooms
Two years ago: Skillet-roasted Potatoes and Turnips
Three years ago: Sesame Chicken
Four years ago: Coconut Red Lentil Soup
Brigante with Tilapia, Shallots, Spring Herbs, and Fusilli (from Melt: The Art of Macaroni and Cheese)
Ingredients
4 tbsp butter, divided
1/4 cup minced shallots
1 tbsp chopped tarragon
4 tsp chopped chervil
1/2 tsp coarsely ground black pepper
1/4 cup dry white wine, such as Sauvignon Blanc
2 small tilapia fillets, ~1/2 lb
8 ounces fusilli
2 cups milk
2 tbsp flour
1/2 tsp sea salt
1/4 tsp ground black pepper
7 ounces Brigante, rind removed, grated
lemon wedges to garnish
1. In a saute pan, melt 1 tbsp butter over medium heat. Add shallots and cook until soft.
2. Add tarragon, chevril, and pepper. Cook for 1 minute, stirring constantly.
3. Add wine. Cook, stirring, until most of the liquid has cooked off, 2 minutes.
4. Transfer shallots and herbs to a small bowl and return pan to stove.
5. In same saute pan, add 1 tbsp butter and turn heat to medium. Saute tilapia for 3 minutes on each side. Transfer to bowl, shred with forks, and set aside.
6. Cook pasta in large pot of boiling water until al dente, drain, and set aside.
7. Heat milk in small saucepan over medium heat. When it starts to steam, turn off heat.
8. Place remaining 2 tbsp butter in medium saucepan over medium heat. Add flour and stir until roux begins to form light brown color, 3 minutes.
9. Slowly add milk and stir until sauce thickens.
10. Lower heat to medium-low, add salt, pepper, and sauteed shallots and herbs.
11. Remove from heat and add cheese to sauce, stirring until melted.
12. In large bowl, add pasta to cheese sauce and toss to coat. Fold in shredded fish, and serve with lemon wedges.
One year ago: Mustard Paste Smothered Cod and Mushrooms
Two years ago: Skillet-roasted Potatoes and Turnips
Three years ago: Sesame Chicken
Four years ago: Coconut Red Lentil Soup
Brigante with Tilapia, Shallots, Spring Herbs, and Fusilli (from Melt: The Art of Macaroni and Cheese)
Ingredients
4 tbsp butter, divided
1/4 cup minced shallots
1 tbsp chopped tarragon
4 tsp chopped chervil
1/2 tsp coarsely ground black pepper
1/4 cup dry white wine, such as Sauvignon Blanc
2 small tilapia fillets, ~1/2 lb
8 ounces fusilli
2 cups milk
2 tbsp flour
1/2 tsp sea salt
1/4 tsp ground black pepper
7 ounces Brigante, rind removed, grated
lemon wedges to garnish
1. In a saute pan, melt 1 tbsp butter over medium heat. Add shallots and cook until soft.
2. Add tarragon, chevril, and pepper. Cook for 1 minute, stirring constantly.
3. Add wine. Cook, stirring, until most of the liquid has cooked off, 2 minutes.
4. Transfer shallots and herbs to a small bowl and return pan to stove.
5. In same saute pan, add 1 tbsp butter and turn heat to medium. Saute tilapia for 3 minutes on each side. Transfer to bowl, shred with forks, and set aside.
6. Cook pasta in large pot of boiling water until al dente, drain, and set aside.
7. Heat milk in small saucepan over medium heat. When it starts to steam, turn off heat.
8. Place remaining 2 tbsp butter in medium saucepan over medium heat. Add flour and stir until roux begins to form light brown color, 3 minutes.
9. Slowly add milk and stir until sauce thickens.
10. Lower heat to medium-low, add salt, pepper, and sauteed shallots and herbs.
11. Remove from heat and add cheese to sauce, stirring until melted.
12. In large bowl, add pasta to cheese sauce and toss to coat. Fold in shredded fish, and serve with lemon wedges.
Sunday, October 20, 2013
Kabocha Squash Mac n Cheese
For an eclectic Thanksgiving meal, I wanted to do something a little bit different than my usual macaroni and cheese. This recipe won't displace that classic, but it's also a bit healthier than the other one. He gives you the option of topping with crushed pork rinds (which I'm sure would be amazing) or adding more traditional breadcrumbs instead. I went with panko for a bit of crunch, but not quite as much salty, porky goodness.
One year ago: Yogurt Curry with Cumin and Curry Leaves
Two years ago: Southeast Asian Squash Curry
Three years ago: Spicy Squash Salad with Lentils and Goat Cheese
Four years ago: Slow Cooker Chicken Taco Soup
Kabocha Squash Mac n Cheese (from Smoke & Pickles)
Ingredients
1 small kabocha squash (~1.5 lbs)
2 tbsp olive oil
kosher salt and black pepper
12 ounces elbow macaroni
1 1/2 cup whole milk
1 cup chicken stock
3 ounces sharp cheddar, grated
3 ounces Colby, grated
3 ounces Pecorino Romano, grated
2 tbsp unsalted butter
1/2 tsp grated nutmeg
5 tbsp crushed pork rinds (or breadcrumbs)
2 tsp black sesame seeds
1. Preheat oven to 375F. Butter a 4" deep 9"x12" baking dish.
2. Peel and halve squash (or you can save peeling until it's cooked). Scrape out seeds and cut into 1" cubes. Place on backing sheet, toss with olive oil, and season with salt and pepper. Bake for 25 minutes or until fork-tender.
3. Meanwhile, cook macaroni until al dente. Drain, cool under running water, and set aside.
4. Transfer cooked squash to blender, add milk, chicken stock, cheeses, and butter. Blend until smooth.
5. Add 2 tsp salt, 3/4 tsp pepper, and nutmeg and pulse to mix. Mix together macaroni and sauce (you can do this in your pan if it's large enough to mix well or in another bowl and then transfer to dish.
6. Sprinkle with pork rinds/breadcrumbs and sesame seeds. Cover with foil and bake 20 minutes.
7. Remove foil and continue baking until lightly browned and crisp on top, 25 - 30 minutes.
One year ago: Yogurt Curry with Cumin and Curry Leaves
Two years ago: Southeast Asian Squash Curry
Three years ago: Spicy Squash Salad with Lentils and Goat Cheese
Four years ago: Slow Cooker Chicken Taco Soup
Kabocha Squash Mac n Cheese (from Smoke & Pickles)
Ingredients
1 small kabocha squash (~1.5 lbs)
2 tbsp olive oil
kosher salt and black pepper
12 ounces elbow macaroni
1 1/2 cup whole milk
1 cup chicken stock
3 ounces sharp cheddar, grated
3 ounces Colby, grated
3 ounces Pecorino Romano, grated
2 tbsp unsalted butter
1/2 tsp grated nutmeg
5 tbsp crushed pork rinds (or breadcrumbs)
2 tsp black sesame seeds
1. Preheat oven to 375F. Butter a 4" deep 9"x12" baking dish.
2. Peel and halve squash (or you can save peeling until it's cooked). Scrape out seeds and cut into 1" cubes. Place on backing sheet, toss with olive oil, and season with salt and pepper. Bake for 25 minutes or until fork-tender.
3. Meanwhile, cook macaroni until al dente. Drain, cool under running water, and set aside.
4. Transfer cooked squash to blender, add milk, chicken stock, cheeses, and butter. Blend until smooth.
5. Add 2 tsp salt, 3/4 tsp pepper, and nutmeg and pulse to mix. Mix together macaroni and sauce (you can do this in your pan if it's large enough to mix well or in another bowl and then transfer to dish.
6. Sprinkle with pork rinds/breadcrumbs and sesame seeds. Cover with foil and bake 20 minutes.
7. Remove foil and continue baking until lightly browned and crisp on top, 25 - 30 minutes.
Thursday, January 19, 2012
Carroty Mac and Cheese
I have to admit that when I first tried this dish, I wasn't overly impressed. It was good, but not what I want from macaroni and cheese. I'm one of those people who loves a rich bechamel sauce, but this is not that dish. This is more of a custard, less cheesy. It reheats nicely though (especially if pork juices get all over it while it's reheating). It's also an amazing way to use up excess CSA carrots, so up it goes.
Carroty Mac and Cheese (from Cook This Now)
Ingredients
2 cups macaroni
2 1/2 cups coarsely grated carrots
3 cups grated sharp Cheddar cheese
1/4 cup butter, cut into pieces
3/4 cup sour cream
1/4 cup whole milk
2 large eggs
1 tsp kosher salt
3/4 tsp mustard powder
1/4 tsp ground pepper
1/4 cup grated Parmesan
1. Preheat oven to 400F and grease an 8" square baking pan.
2. Cook macaroni according to package directions. Add carrots 3 minutes before pasta is done. Drain.
3. Stir in all 2 1/2 cups cheddar and butter to pasta.
4. In a bowl, whisk sour cream, milk, eggs, salt, and seasoning. Fold into pasta.
5. Scrape pasta into pan. Sprinkle with remaining cheddar and parmesan.
6. Bake until firm and golden brown, 30 minutes.
Carroty Mac and Cheese (from Cook This Now)
Ingredients
2 cups macaroni
2 1/2 cups coarsely grated carrots
3 cups grated sharp Cheddar cheese
1/4 cup butter, cut into pieces
3/4 cup sour cream
1/4 cup whole milk
2 large eggs
1 tsp kosher salt
3/4 tsp mustard powder
1/4 tsp ground pepper
1/4 cup grated Parmesan
1. Preheat oven to 400F and grease an 8" square baking pan.
2. Cook macaroni according to package directions. Add carrots 3 minutes before pasta is done. Drain.
3. Stir in all 2 1/2 cups cheddar and butter to pasta.
4. In a bowl, whisk sour cream, milk, eggs, salt, and seasoning. Fold into pasta.
5. Scrape pasta into pan. Sprinkle with remaining cheddar and parmesan.
6. Bake until firm and golden brown, 30 minutes.
Saturday, May 28, 2011
Macaroni and Cheese Pie
I've been wanting to make this recipe for a very long time. How could you go wrong? Macaroni and cheese ... in a pie ... with bacon. This recipe did not fail to disappoint either. The crust is outstanding. Don't cheat and use a pre-made crust. I did skip on the deep-fried macaroni balls (I considered adding some cheese curds, but it was plenty cheesy without them), but I'm sure it would be great with them.
If you end up with leftover pie crust (and you'll certainly have leftover macaroni), they can be used to make an excellent breakfast the next day. Put the pie crust in little souffle cups. Add some macaroni, crumble cooked bacon over the top, and top with an egg. Bake in the oven until whites are set and you have a perfectly satisfying weekend breakfast.
One year ago: Shaved Asparagus Pizza (one of my favourites!)
Macaroni and Cheese Pie (from Desserts for Breakfast)
Ingredients
pie crust
for pastry:
2 cups flour
1/4 tspn salt
6 oz. extra sharp cheddar cheese, coarsely grated
2/3 cup butter, cold and cut into cubes
1 Tbspn tabasco sauce
5 Tbspn ice water
for filling and topping:
mac'n'cheese
bacon
1. Combine the flour and salt in a bowl.
2. Using a pastry cutter, cut in the grated cheddar cheese and cold butter into the flour until the size of small peas.
3. Gradually add the tabasco sauce and the ice water one tablespoon at a time until, when you press the dough between your fingers, it holds together. Do not overmix!
4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.
5. Preheat oven to 425 degrees F.
6. Remove the dough from the refrigerator roll it out, about 1/8" thick. Place the dough into the pie plate and crimp the edge. Using a fork, pierce the bottom of the crust several times.
7. If the dough has become soft from rolling, place the prepared pie plate in the freezer for about 5-10 minutes.
9. Line the inside of the pie crust with parchment paper and fill with pie weights or dry beans.
10. Bake for 15-17 minutes, then remove from oven. Remove the beans and parchment paper and line the edge of the pie crust with foil. Return to the oven for 5-7 more minutes until the crust is golden. Remove. Keep the oven on.
11. Fill pie with mac'n'cheese.
12. Create a lattice top with bacon, making sure to cut the bacon strips long, since they will shrink in the oven.
13. Return to the 425 degree oven for about 8-10 minutes until the bacon is cooked. [I had trouble getting the bacon to cook and ended up broiling it a bit.] Remove.
If you end up with leftover pie crust (and you'll certainly have leftover macaroni), they can be used to make an excellent breakfast the next day. Put the pie crust in little souffle cups. Add some macaroni, crumble cooked bacon over the top, and top with an egg. Bake in the oven until whites are set and you have a perfectly satisfying weekend breakfast.
One year ago: Shaved Asparagus Pizza (one of my favourites!)
Macaroni and Cheese Pie (from Desserts for Breakfast)
Ingredients
pie crust
for pastry:
2 cups flour
1/4 tspn salt
6 oz. extra sharp cheddar cheese, coarsely grated
2/3 cup butter, cold and cut into cubes
1 Tbspn tabasco sauce
5 Tbspn ice water
for filling and topping:
mac'n'cheese
bacon
1. Combine the flour and salt in a bowl.
2. Using a pastry cutter, cut in the grated cheddar cheese and cold butter into the flour until the size of small peas.
3. Gradually add the tabasco sauce and the ice water one tablespoon at a time until, when you press the dough between your fingers, it holds together. Do not overmix!
4. Wrap the dough in parchment paper or plastic wrap and chill for at least 1 hour.
5. Preheat oven to 425 degrees F.
6. Remove the dough from the refrigerator roll it out, about 1/8" thick. Place the dough into the pie plate and crimp the edge. Using a fork, pierce the bottom of the crust several times.
7. If the dough has become soft from rolling, place the prepared pie plate in the freezer for about 5-10 minutes.
9. Line the inside of the pie crust with parchment paper and fill with pie weights or dry beans.
10. Bake for 15-17 minutes, then remove from oven. Remove the beans and parchment paper and line the edge of the pie crust with foil. Return to the oven for 5-7 more minutes until the crust is golden. Remove. Keep the oven on.
11. Fill pie with mac'n'cheese.
12. Create a lattice top with bacon, making sure to cut the bacon strips long, since they will shrink in the oven.
13. Return to the 425 degree oven for about 8-10 minutes until the bacon is cooked. [I had trouble getting the bacon to cook and ended up broiling it a bit.] Remove.
Saturday, November 28, 2009
Macaroni and Cheese
This recipe makes a ridiculous amount of macaroni and cheese, so if you aren't hosting a Thanksgiving dinner for 12, I would recommend scaling it down. It's also ridiculoulsly cheesy ... so if you aren't a fan of a milk cheese sauce where you might find a macaroni noodle if you're lucky, you might want to pass on this recipe. If you are a fan, then enjoy, because this recipe is amazing!
I passed on the breadcrumbs on top. I'm sure it's good with a crunchy topping, but it's still amazing without it and it does save some time. I was also short on cheddar cheese for this recipe, but had some extra Monterrey Jack from making the broccoli casserole, so I used a mixture of roughly 4 cups equal amounts of Cheddar and Monterrey Jack. It also was mild instead of sharp cheddar, but I'm sure it would be equally good as originally written. Because I was a little light on the cheddar portion, I used a little extra smoked Gruyere. I'll paste the recipe in as written for the cheeses, but feel free to play around to your heart's content!
Macaroni and Cheese (from Smitten Kitchen and Martha Stewart)
Ingredients
6 tablespoons unsalted butter, plus more for casserole
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 500g) grated sharp white cheddar cheese
2 cups (about 225g) grated Gruyère or 1 1/4 cups (about 140g) grated Pecorino Romano cheese
500g elbow macaroni
1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside.
2. Warm the milk in a medium saucepan over medium heat. Melt 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese and 1/2 cup Gruyère (or 1/4 cup Pecorino Romano) over the top. Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5 minutes; serve.
I passed on the breadcrumbs on top. I'm sure it's good with a crunchy topping, but it's still amazing without it and it does save some time. I was also short on cheddar cheese for this recipe, but had some extra Monterrey Jack from making the broccoli casserole, so I used a mixture of roughly 4 cups equal amounts of Cheddar and Monterrey Jack. It also was mild instead of sharp cheddar, but I'm sure it would be equally good as originally written. Because I was a little light on the cheddar portion, I used a little extra smoked Gruyere. I'll paste the recipe in as written for the cheeses, but feel free to play around to your heart's content!
Macaroni and Cheese (from Smitten Kitchen and Martha Stewart)
Ingredients
6 tablespoons unsalted butter, plus more for casserole
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 500g) grated sharp white cheddar cheese
2 cups (about 225g) grated Gruyère or 1 1/4 cups (about 140g) grated Pecorino Romano cheese
500g elbow macaroni
1. Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside.
2. Warm the milk in a medium saucepan over medium heat. Melt 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.
3. While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.
4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.
5. Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.
6. Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese and 1/2 cup Gruyère (or 1/4 cup Pecorino Romano) over the top. Bake until golden brown, about 30 minutes. Transfer the dish to a wire rack for 5 minutes; serve.
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