Gruyere Macaroni and Cheese
8 tablespoons (1 stick) unsalted butter
6 slices good white bread, crust removed and pulsed into coarse crumbs in a food processor
5 1/2 cups milk
1/2 cup all-purpose milk
1 egg yolk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
4 1/2 cups granted sharp white cheddar
2 cups grated gruyere cheese
1 found elbow macaroni pasta
- Preheat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread crumbs in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour melted butter into a bowl with the bread crumbs; toss. Set the breadcrumbs aside.
- Warm milk in a saucepan over medium heat. Melt remaining butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring for 1 minute. While whisking, add hot milk a little a time to keep the mixture smooth. Continue cooking, whisking constantly, until mixture bubbles and thickens, 8 to 12 minutes.
- Cover a large bowl of salted water, and bring to a boil. Cook macaroni for 2 to 3 minutes (the macaroni will continue cooking in the oven). Drain and run macaroni under cold water. Add macaroni to cheese mixture and combined. Pour mixture into prepared baking dish and spread until even. Sprinkle raining cheddar cheese and reserved bread crumbs over top. Bake until golden brown, about 30 minutes. Serve and enjoy.