6 slices Pepperidge Farms Farmhouse Hearty White, crusts removed, torn into 1/2 in to 1 in pieces
5 and a half cups milk, skim or 2 percent ok
1/2 cup all purpose flour
2 tsps salt
1/4 tsp nutmeg
1/4 tsp ground black pepper
1/4 tsp cayenne pepper, to taste
4 and 1/2 cups grated sharp white cheddar, used 3 blocks of 8 oz Cracker Barrel Black package
2 cups grated gruyere cheese, approx 8 ounces
1 pound elbow macaroni, Used Penne
Instructions
Heat oven to 375 degrees. Butter a 3 quart casserole dish set aside. Place decrusted torn bread on a flat sheet, drizzle 2 tablespoons of melted butter over bread, set aside.
In a medium sauce pan set over medium heat, heat milk. Melt remaining 6 tablespoons of butter in a Dutch oven or high sided skillet over medium heat. When butter bubbles, add flour, cook whisking 1 minute.
While whisking, slowly pour in hot milk. continue cooking, whisking constantly until mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar and 1 and a half cups gruyere, set cheese sauce aside.
Cook macaroni 2 minutes less than directions., rinse under cold water, drain, stir into cheese sauce. Pour into prepared pan, sprinkle with remaining cheeses, add bread pieces to top, bake until browned for 30 mins. Cool 5 mins serve hot.
Originally Submitted
4/12/2018
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