…give or take a few bucks, depending on the quality of cheese you can get. This is a cheese lover’s dish.
Lots of trouble to make? Yes. Expensive compared to what comes in the little blue box? Oh my, yes.
Worth it? Hell yes.
Serves at least 8.
Ingredients:
- 6 TB (3/4 stick) Butter
- 5 1/2 cups Milk
- 1/2 cup AP Flour
- 2 tsp Kosher Salt
- 1/4 tsp Freshly Grated Nutmeg
- 1/4 tsp Freshly Ground Black Pepper
- 1/4 tsp Cayenne Pepper
- 4 1/2 cups Grated Sharp White Cheddar (the older the better)
- 2 cups Grated Gruyere (the older, mustier, more cave-aged the better)
- 1 pound Elbow Macaroni (Cavatappi works too)
It is critical to this recipe that you get the best cheese you can find and/or afford. Nothing from the deli counter, no store brands, Kraft, Cracker Barrel, or the like. I have tried this, and the results are disappointing. It’s only worth going to this much trouble if you use the good stuff.
Instructions:
Preheat oven to 375. Butter up a 3 quart casserole or large oblong baking dish and set aside.
Measure out the milk and heat it up in a small saucepan, or (carefully) in the microwave.
Heat up water in your pasta pot and cook the macaroni for about two minutes less than the “al dente” instructions specify. For example, for Skinner brand elbow macaroni, this will be four minutes. You want it to be soft on the outside and lightly crunchy inside. You can do this while making the sauce, or separately if you prefer not to multitask. Either way, when the time is up, immediately drain the pasta into a colander and rinse it thoroughly with cold water to halt its cooking.
Melt the butter in a high-sided skillet or a Dutch oven over medium heat. When the butter bubbles, sprinkle the flour over it. Cook, stirring with a whisk if possible, for 1 minute.
Slowly pour the hot milk over the roux while whisking. Continue cooking, whisking constantly, until the mixture bubbles and thickens.
Remove the pan from the heat. Stir in the spices. Stir in 3 cups of the cheddar and 1 1/2 cups of the Gruyere until everything is smooth. Set this aside.
When the macaroni is done, stir it into the cheese sauce.
Pour this mixture into the prepared baking dish. Spread the remaining cheeses on top. Bake until browned on top, which is about 30-35 minutes.
When you make this for friends or for a dinner party, which is the most appropriate use for this dish, they will remember it.
