Chrissy's Macaroni and Cheese
Three different cheeses (Cheddar, Gruyere and American) and the garlicky bread crumbs made this a rich, creamy macaroni and cheese with a nice bit of crunch on top.
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
- 1 lb pasta shells
- 1 Tbs oil
- 1/4 lb (1 stick) butter plus more to grease the casserole dish
- 6 cloves garlic, minced
- 4 cups fresh breadcrumbs
- 1 tsp salt
- 1/2 tsp pepper
- 1 heaping 1/4 cup grated Parmesan
- 1/4 lb (1 stick) butter
- 5 Tbs flour
- 5 cups milk
- 3 cups grated Cheddar
- 3 cups grated Gruyere,
- 3/4 lb of American cheese slices
Make the Bread Crumbs
Tear 6-8 slices of white bread into pieces and then whir in a food processor to make the fresh bread crumbs, aiming for about 4 cups.
Melt the butter in a large skillet over low heat, add the garlic, and cook until softened but not browned, just 1-2 minutes.
Add the fresh breadcrumbs to the skillet and stir well to blend the butter and bread crumbs. Turn the heat up a bit and cook, stirring, until toasty.
Take off the heat and stir in salt, pepper and grated Parmesan. Set aside.
Make the Cheese Sauce
Preheat the oven to 425 and butter a 9x13 baking dish.
Melt a cube of butter in the pot you used to cook the pasta. Add the flour and stir, cooking a few minutes until toasty.
Whisk in the milk gradually. Bring to a boil, reduce to a simmer and cook until it thickens, whisking, about 4-5 minutes. Turn off the heat.
Reserve a handful of the grated cheese and add the rest of the grated plus the American to the sauce, stirring until it's all melted.
Add the cooked pasta into the cheese sauce and stir and reheat if necessary.
Pour the pasta and sauce into the buttered 9x13 pan and top with the reserved grated cheese and bread crumbs. Bake at 425 about 8 minutes.