Baked Macaroni and Cheese |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Williams and Sonoma Ingredients:
salt |
1 lb elbow macaroni |
3 cups milk |
6 tablespoons unsalted butter |
1/4 cup all-purpose flour |
1/2 lb extra-sharp cheddar cheese, shredded |
1/2 lb monterey jack cheese, shredded |
red hot pepper sauce |
3/4 cup fresh breadcrumb |
Directions:
1. Preheat oven to 350°F Lightly butter a 2 1/2 quart baking dish. Bring a large pot of water to a boil. Generously salt the boiling water, add the macaroni, stir well, and cook for about 6 minutes. The macaroni will still be quite al dente; it will cook further in the oven. DO NOT OVERCOOK. Drain thoroughly.
2. While the pasta is draining, in a saucepan over medium heat, heat the milk until small bubbles appear around the edges of the pan. In another saucepan over medium heat, melt 4 Tbsp of the butter. Whisk in the flour and reduce the heat to low. Let the flour mixture bubble, whisking occasionally and without browning, for 2 minutes. Gradually whisk in the hot milk, raise the heat to medium, and bring to a boil. Remove from the heat, add the cheeses, and stir until the cheeses are melted. Retunr the macaroni to the pot and stir well. Season to taste with salt and hot-pepper sauce.
3. In a small saucepan, melt the remaining 2 Tbsp butter over medium heat. Spread the macaroni evenly in the prepared baking dish, sprink the top with the bread crumbs, and drizzle the melted butter even over the crumbs. Bake until the sauce is bubbles and top is browned. about 40 minutes. Serve hot, directly from Baking Dish.
4. VARIATION TIP: You can add peas, or mushrooms (after frying in pan) then stiry in the macaroni and cheese just before baking.
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