Martha's Macaroni and Cheese

I know I already posted a mac and cheese, but can you really have too much mac and cheese?? This one is snobby and adult friendly with Gruyere cheese. A Martha Stewart classic.

 

Martha's Macaroni and Cheese
Adapted from Smitten Kitchen
Serves 6

• 4 tablespoons butter, divided - plus more for the casserole dish
• 3 slices white bread, crusts removed, cut into 1/4 inch squares
• 2 3/4 cups milk
• 1/4 cup AP flour
• 1 teaspoons salt
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2 and 1/4 grated sharp cheddar cheese
• 1 cup grated Gruyere
• 1/2 pound elbow macaroni

Preheat oven to 375 degrees F. Butter a 9 by 9 casserole dish and set aside. 

Melt 1 tablespoon of butter in a medium bowl in the microwave. Add bread and toss, set aside.

Warm milk in a medium pot over medium heat.  Meanwhile melt 3 tablespoons of butter in a medium skillet over medium heat.  Once the butter is bubbling add the flour. Cook, whisking for 1 minute.

While whisking, pour the hot milk slowly into the butter/flour mixture.  Continue cooking and whisking until the mixture smooths, bubbles, and becomes thick about 10 minutes.

Remove skillet from heat, stir in all seasonings, 1 1/2 cups of cheddar cheese and 3/4 cups of the Gruyere.  Set cheese sauce aside.

Cover a large pot of salted water and bring to a boil.  Add macaroni and cook until the outside is cooked but inside is underdone. About 3 minutes. Drain in a colander, rinse in cold water, and drain well.  Stir the macaroni into the cheese sauce.

Pour the macaroni into the casserole dish and sprinkle with the rest of the cheese. Add the bread cubes on top.  Bake into golden brown and cooked through (30 minutes). Let rest for 5 minutes then serve.

Next time:  I wasn't a big fan of the bread cubes. Next time I might just omit entirely or sprinkle panko on top.