Macaroni & Cheese

Ingredients

6 slices good-quality white bread, cubed into 1/4- to 1/2-inch pieces 8 tablespoons (1 stick) unsalted butter, plus more for dish 5 1/2 cups fat free Half & Half 1/2 cup all-purpose flour 2 teaspoons kosher salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 4 1/2 cups (about 18 ounces) grated Irish white cheddar "Dubliner" 2 cups (about 8 ounces) grated Pecorino Romano 1 pound elbow macaroni

1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl. Set the breadcrumbs aside. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyere or 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.

5. Pour the mixture into the prepared casserole dish. Sprinkle remaining 1 1/2 cups cheddar and1/2 cup Gruyere or 1/4 cup pecorino Romano; scatter breadcrumbs over the top. Melt 2 Tbsp butter and brush the bread crumbs. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.

Note: I have to give Martha Stewart total credit for this recipe. I have changed a few things. (Sorry, Martha);

• I use Fat Free Half & Half
• I leave the crust on the bread and gently cut it in 1/2" cubes
• Because Dubliner Cheddar can be pricey and strong, I have used 2 1/2 cups Dubliner and 2 cups Monterey Jack with the cup of Pecorino Romano.
• I brush the top bread cubes with butter just before I bake.

I bought a Microplane Rasp Grater at Williams & Sonoma last year, and LOVE, LOVE, LOVE it! Grating your own Nutmeg in this recipe gives it a taste so good, you will even eat it cold!!! 

 

Serves 6-8