Behind the Recipes
Mac and Duo of Cheeses by Divya Gugnani
Makes 6-8 s servings
INGREDIENTS:
Kosher salt
Vegetable oil
1 lb. dried elbow macaroni
1 qt. 2% milk
1 stick unsalted butter
1/2 cup all-purpose flour
4 cups grated Gruyere cheese
2 cups grated Cheddar cheese
1/2 teaspoon freshly ground black pepper
1 pinch nutmeg ( if desired)
4 slices chopped cooked bacon
1 1/2 cups panko (Japanese breadcrumbs)
PREPARATION:
1. Preheat the oven to 375 degrees F.
2. Boil salted water and add the dried macaroni. Cook the macaroni according to the directions on the package typically 6 to 8 minutes. Drain well.
3. Warm the milk in a saucepan on medium heat. In a separate pot, take 6 tablespoons of butter and melt it. Add the flour. Wisk the mixture over low heat for a few minutes. While whisking, add the hot milk and cook for a couple of minutes until the entire mixture is thickened yet smooth.
4. Remove the pan from heat and add the Gruyere and Cheddar cheeses. Add 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour the entire mixture into a baking dish.
5. Melt the remaining 2 tablespoons of butter, combine them with the panko and bacon, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Enjoy piping hot! A perfect comfort food.
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