Martha's Macaroni and 3 Cheeses |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a make-ahead version that's hard to beat! Ingredients:
6 tablespoons unsalted butter (plus more for baking dish) |
coarse salt |
fresh ground black pepper |
1 lb medium pasta shell |
1/4 cup all-purpose flour |
1 teaspoon dry mustard |
4 cups whole milk |
4 ounces sharp white cheddar cheese, coarsely grated |
4 ounces havarti cheese, coarsely grated |
4 ounces muenster cheese |
1 teaspoon worcestershire sauce |
6 slices white bread |
Directions:
1. Preheat oven to 400 degrees. Bring a large pot of water to boil. Butter a shallow 4 quart baking dish (oval or round 9x13' rectangle . Set aside.
2. Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.
3. While pasta is cooking, melt butter in a large saucepan over medium heat. Transfer 2 tbsp melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, for 1 minute. Do not let flour darken. Whisk in milk. Bring to boil; reduce heat to medium low, and simmer until sauce is thickened, 2-3 minutes.
4. Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.
5. Place dish on a rimmed baking sheet and bake until top is golden and sauce is bubbling, 15-20 minutes (if refrigerated, bake for 30-35 minutes). Cool for 5 minutes before serving.
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