Search CopyKat Recipes

This is a unique and tasty Macaroni.  The use of white cheddar and Gruyere cheese makes for a very rich Macaroni and Cheese.

8  Tbsp. (1 stick) unsalted butter, plus more for dish
6  slices good white bread, crusts removed, torn into 1/4- to 1/2-inch
pieces
5 1/2 C. milk
1/2  C. all-purpose flour
2  tsp. salt
1/4  tsp. freshly grated nutmeg
1/4  tsp. freshly ground black pepper
1/4  tsp. cayenne pepper, or to taste
4 1/2  C. grated sharp white cheddar cheese(about 18 ounces)
2  C. grated  cheese(about 8 ounces) or 1 1/4 cups grated
Pecorino Romano cheese (about 5 ounces)
1  lb. elbow macaroni

Heat oven to 375°. Butter a 3-quart casserole dish; set aside.  Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss.   Set 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, whisking, 1 minute. 
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. 
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.  (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold
running water, and drain well. Stir macaroni into the reserved cheese sauce.
Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes.  Transfer dish to a wire rack to cool 5 minutes; serve hot.

Leave a Comment