Fancy Mac ‘n’ Cheese.

The inspiration for this recipe comes from Martha Stewart, the bane of my existence. She makes me think I can do anything, and then I suck at implementing her ideas! This recipe, however, is not one of those cases. I actually figured out how to do this & can even afford it. It requires a lot of ingredients, but you’ll be eating macaroni for weeks! This is a great recipe to make if you’re feeding two families or if you wanted to freeze half for a quick meal later. I ate this with a side of steamed broccoli and was in heaven. If you do decide to freeze half the batch, thaw it first and then wait to top with the bread crumbs until just before baking.
2 14.25-oz boxes whole grain elbow macaroni (I use Barilla Plus)
16 oz sharp white cheddar, freshly shredded
8 oz Swiss, freshly shredded
6 c milk
1/2 c flour
1/4 tsp allspice
1/2 tsp cayenne
1/2 tsp black pepper
2 tsp sea salt
6 slices bread, cubed
8 oz (1 stick) butter
Boil the pasta al dente. Rinse thoroughly in cold water; set aside. Melt 2 tbsp butter in a saucepan and pour over cubed bread; toss to coat and set aside. Using same saucepan, heat milk over low heat, stirring occasionally. In a very large saucepan or wok, melt remaining 6 tbsp butter. When butter bubbles, sprinkle in flour and stir until flour is just barely browned. Whisk in hot milk slowly. Continue stirring until thickened (it will resemble a thick gravy). Remove from heat and, using a spoon (not the whisk), stir in allspice, cayenne, pepper, salt, and 2/3 of the cheese. Stir in cooled noodles. Pour macaroni into 2 buttered 13×9″ pans. Top with remaining cheese and the bread cubes and bake at 350 degrees for 25 minutes. Let stand 5 minutes before serving.
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