Instructions
Heat the oven to 375*. Butter a 3 quart casserole and set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 T butter. Pour butter into bowl with bread and toss, and set aside.
Heat milk in a small saucepan or microwave oven. Melt remaining butter in high sided skillet over medium heat; when it bubbles, add flour and cook, stirring for 1 minute. While whisking, slowly pour in the hot milk. Continue cooking, whisking constantly, until the mixture bubbles and thickens. Remove from heat, stir in salt, nutmeg, black petpper, cayenne pepper, 3 cups cheddar cheese and 1 1/2 cups of the Gruyere. Set cheese mixture aside. Boil macaroni for 3 minutes until slightly underdone. Drain, rince under COLD running water and drain. Stir macaroni into cheese sauce and pour into prepared dish. Sprinkle remaining 1 1/2 cups cheddar and Gruyere and bread crumbs over top. Bake until browned on top, about 30 minutes.
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Yields: 12 Servings
Martha Stewart's Living, Feb 99
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