Lunch: Macaroni and Cheese Recipe | MyRecipes

Recipe by Sara Quessenberry and Rori Trovato Layer cooked macaroni with butter, milk, two kinds of cheese, and a little cayenne for a spicy kick. Assemble this casserole ahead of time and bake when ready to serve. User Alex suggests cooking it a little l

Ingredients

1 pound elbow macaroni
5 tablespoons unsalted butter, plus more for the dish
1/2 cup all-purpose flour
6 cups whole or low-fat milk
1 1/2 cups (6 ounces) grated Cheddar
2 cups (8 ounces) grated Gruyère
1 1/2 teaspoons kosher salt
1/4 teaspoon cayenne (optional)

Instructions

Heat oven to 350 ° F. Cook the macaroni according to the package directions. Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top. Cook, stirring constantly, for 2 minutes. Still stirring, slowly add the milk. Cook, stirring occasionally, until the sauce has thickened, about 7 minutes. Add the Cheddar, Gruyère, salt, and cayenne (if using) and heat until the cheeses melt. Drain and rinse the macaroni. Add it to the sauce and toss. Transfer to a buttered casserole. Bake for 25 to 30 minutes. In Advance: Assemble the macaroni and cheese but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 15 to 20 minutes to the cooking time.

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