Rating: 4 stars
4 Ratings
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Layer cooked macaroni with butter, milk, two kinds of cheese, and a little cayenne for a spicy kick. Assemble this casserole ahead of time and bake when ready to serve. User Alex suggests cooking it a little longer than suggested if you like the edges to get crispy and browned.

Sara Quessenberry and Rori Trovato
Recipe by Real Simple November 2006

Gallery

Credit: Sang An

Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Cook the macaroni according to the package directions. Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top. Cook, stirring constantly, for 2 minutes. Still stirring, slowly add the milk. Cook, stirring occasionally, until the sauce has thickened, about 7 minutes. Add the Cheddar, Gruyère, salt, and cayenne (if using) and heat until the cheeses melt. Drain and rinse the macaroni. Add it to the sauce and toss. Transfer to a buttered casserole. Bake for 25 to 30 minutes.In Advance: Assemble the macaroni and cheese but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 15 to 20 minutes to the cooking time.

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Nutrition Facts

581 calories; calories from fat 42%; fat 27g; saturated fat 17g; cholesterol 86mg; sodium 651mg; carbohydrates 57g; fiber 2g; sugars 11g; protein 27g.
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