Ed & Andrea's Cookbook

Macaroni and Cheese




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8 tablespoons (1 stick) unsalted butter, plus more for dish

6 slices good white bread, crusts removed, torn into ¼- to ½-inch pieces

5 ½ cups milk

½ cup all-purpose flour

2 teaspoons salt

¼ teaspoon freshly grated nutmeg

¼ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper, or to taste

4 ½ cups grated sharp white cheddar cheese (about 18 ounces)

2 cups grated Gruyere cheese (about 8 ounces) or 1 ¼ cups grated Pecorino Romano cheese (about 5 ounces)

1 pound elbow macaroni


Preheat oven, prep dish, and melt butter: Heat oven to 375°F. Butter a 3-quart casserole dish; set aside. In a small saucepan over medium heat, melt 2 tablespoons butter.

Butter breadcrumbs: Place bread in a medium bowl. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.

Heat milk: In a medium saucepan set over medium heat, heat milk.

Melt remaining butter and whisk in flour: Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.

Add hot milk and whisk until sauce is thick: While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

Stir in cheeses and seasonings: Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère or 1 cup Pecorino Romano; set cheese sauce aside.

Cook macaroni: Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Transfer macaroni to a colander, rinse under cold running water, and drain well.

Add macaroni to sauce: Stir macaroni into the reserved cheese sauce

Transfer to prepared dish and top with cheese and breadcrumbs: Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère or 1/4 cup Pecorino Romano, and breadcrumbs over top.

Bake: Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot.


Need to update the recipe to reflect how I make it (several changes)




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