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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is not only one of my family's favorites, but I am CONSTANTLY asked to bring it to pot luck dinners, barbeques and picnics! I will sometimes add a little Haverti Swiss to the recipe to amp up the creamy/buttery flavor. Read more . I also add a little Louisiana Hot Sauce. Ingredients:
stick of butter |
6 slices bread, crusts off, torn in pieces |
1/2 cup flour |
5 1/2 cup milk |
2 tsp salt |
1 tsp pepper |
1/4 tsp nutmeg |
1/4 tsp cayenne |
1/4 tsp dry mustard |
18 oz sharp white cheddar, shredded |
8 oz gruyere or 5 oz romano, shredded |
1 lb macaroni |
Directions:
1. 1. Butter a 3 quart baking dish.
2. 2. Melt 2 Tb butter, pour over bread, set aside.
3. 3. Cook macaroni a little less than directions (2-3 min less). Rinse with cold water.
4. 4. In a medium sauce pan, heat milk.
5. 5. In a high sided skillet, or dutch oven, melt the rest of the butter. When the butter begins to bubble, add the flour. Cook until mixed and even.
6. 6. Slowly whisk in the warm milk a little at a time until it thickens.
7. 7. Remove from heat and add spices, 3 cups of cheddar, 1/2 cup of Gruyere.
8. 8. Add macaroni to cheese mixture. Pour into baking dish and sprinkle with the remaining cheese. Add buttered bread pieces to the top.
9. 9. Bake until brown on top, about 30 minutes.
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