We have been having frigid temperatures here again.
Nothing keeps you warm like comfort food.
Especially mac and cheese.
Along with my carb obsession is cheese.
This is a perfect marrige!
We dodged the snow here in NY.
We are all so over it.
The flowers a up and blooming.
Mother Nature needs to let them be.
Hoping it gets warmer soon!
16 oz cavatappi macaroni
8 Tbsp butter
1 quart 2% milk
1/2 cup flour
1 1/2 tsp salt
3/4 tsp pepper
1/2 tsp dry mustard
pinch of nutmeg
1 Tbsp worcestershire sauce
1/2 lb Gruyere cheese
1 lb Cheddar Cheese
1 cup seasoned panko breadcrumbs
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes and drain. Set the macaroni aside.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Melt the remaining 2 tablespoons of butter, combine with the panko bread crumbs, 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.