I've used this recipe from the Sisters Cafe for a while. You will use a lot of pots so be prepared.
6 Tbsp. butter
1/2 - 1 c. breadcrumbs
5 1/2 c. milk
1/2 c. flour
2 tsp. kosher salt
1/4 tsp. nutmeg
1/4 tsp. black pepper
1/4 tsp. cayenne pepper, or to taste
4 1/2 c. grated sharp cheddar
1 1/4 c. grated Pecorino Romano cheese
1 lb. large elbow macaroni
3 hothouse tomatoes, sliced (optional)
Heat oven to 375 degrees. Cook your elbow macaroni a couple of minutes less than package directions so it doesn't get mushy after baked. Drain and rinse under cold water.
In a large saucepan, heat all of the milk. In a large soup pot, melt the butter. When it bubbles, add the flour. Cook, whisking, 1 minute. While whisking, pour in hot milk. Continue cooking until the mixture bubbles and becomes thick. (Don't rush this process: the mixture will be smoother if you go slowly.) Remove pan from heat and add salt, nutmeg, black pepper, cayenne, 3 c. cheddar, and 1 c. romano. Set sauce aside.
Add cooked macaroni, stir and pour into greased large casserole dish. Sprinkle remaining cheddar cheese and romano and breadcrumbs over top (to taste). Add tomatoes on top, if desired. Bake until browned on top, about 30 minutes. Let cool for a few minutes and serve.
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