Serves 12
- 6 slices bread (optional)
- 8 tablespoons (1 stick) unsalted butter
- 4 1/2 cups non fat milk
- 1/2 cup all-purpose flour
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 4 1/2 cups (about 18 ounces) grated Tillamook Medium Cheddar (Costco)
- 2 cups (about 8 ounces) grated Jarlsberg Swiss
- 1 pound elbow macaroni
Directions:
- Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside.
- Place bread pieces in food processor to make breadcrumbs. Melt 2 tablespoons of unsalted butter in microwave. In a medium bowl add breadcrumbs and melted butter, and toss. Set the breadcrumbs aside.
- In a medium saucepan set over medium heat, heat milk.
- Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
- Remove the pan from the heat. Stir in salt, black pepper, cayenne pepper, 3 cups Tillamook Cheddar, and 1 1/2 cups Jarlsberg. Set cheese sauce aside.
- Fill a large pan with water. Bring to a boil. Add macaroni; cook 2 minutes less than manufacturer's directions. The macaroni should be cooked on the outside and underdone on the inside (al-dente). Drain the macaroni, rinse under cold running water to stop the cooking process. Stir macaroni into the reserved cheese sauce.
- Pour the mixture into the prepared casserole dish(s).
- Sprinkle remaining 1 1/2 cups Tillimook Cheddar and 1/2 cup Jarlesberg Swiss on the top. OPTIONAL scatter breadcrumbs over the top.
- Bake until browned on top, about 30 minutes. Cool for 5 minutes; serve.
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