Baked Gruyere And Herb Macaroni Food

MACARONI AND CHEESE

Macaroni and Cheese image

Make and share this Macaroni and Cheese recipe from Food.com.

Provided by Julesong

Categories Cheese

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

8 tablespoons unsalted butter, plus more for dish (1 stick)
6 slices white bread, crusts removed, torn into 1/4 to 1/2 inch pieces ((good quality))
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 oz.)
2 cups grated gruyere (about 8 oz.)
to taste grated pecorino romano cheese (about 5 oz.)
1 lb elbow macaroni

Steps:

Pre-heat oven to 375 degrees F.
Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl.
In a small saucepan over medium heat, melt 2 Tbsp butter.
Pour butter into bowl with bread, and toss; set the bread crumbs aside.
In a medium saucepan set over medium heat, heat the milk.
Melt remaining 6 Tbsp. butter in a high-sided skillet over medium heat. When butter bubbles, add flour.
Cook, stirring, 1 minute. While whisking, slowly our 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 cup cheddar cheese, and 1 1/2 cup 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 min. less than manufacturer's directions, until the outside of the pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the 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 cup cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and bread crumbs over top.Bake until browned on top, 30-60 minutes.
Transfer dish to a wire rack to cool 5 min.; serve.

Nutrition Facts : Calories 1156.5, Fat 65.4, SaturatedFat 39.9, Cholesterol 200.6, Sodium 1666.7, Carbohydrate 89.1, Fiber 3.4, Sugar 3.8, Protein 52.2

BAKED THREE-CHEESE MACARONI

Baked Three-Cheese Macaroni image

This legendary three-cheese mac and cheese is a must-have for big family events. My ultimate comfort food is a divine blend of cheddar, Gruyere and Parmesan cheeses. -Joan Sullivan, Gambrills, MD

Provided by Taste of Home

Categories Dinner Side Dishes

Time 50m

Yield 12 servings (3/4 cup each).

Number Of Ingredients 12

Ingredients

1 package (16 ounces) elbow macaroni or fusilli pasta
6 tablespoons butter, cubed
1/2 cup all-purpose flour
4 cups 2% milk, warmed
4 cups shredded Gruyere cheese
2 cups shredded extra-sharp cheddar cheese
2 teaspoons salt
3/4 teaspoon freshly ground pepper
1/4 teaspoon freshly ground nutmeg
1-1/2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
2 tablespoons butter, melted

Steps:

Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot., In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until bubbly and top is golden brown.

Nutrition Facts : Calories 487 calories, Fat 24g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 515mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.

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