
Macaroni and Cheese
by Chef John Rush
Serves 6
Ingredients
- 6 tablespoons butter
- 6 tablespoons flour
- 0.5 teaspoon salt, plus more for cooking the pasta
- fresh ground black pepper to taste
- 0.25 tsp cayenne pepper
- 4 cups whole milk, scalded
- 1.5 cups sharp cheddar, grated
- 1.5 cups Monterey Jack, grated
- 1 cup Parmigiano-Reggiano, grated
- 1 pound elbow macaroni
- 0.5 cup heavy cream
- 0.5 cup bread crumbs
Directions
- Preheat the oven to 350 degrees.
- Bring a large pot of water to a boil, then toss in a few pinches of salt and the macaroni. Cook the pasta for a minute or two less than instructed on the box. Then, drain the pasta and run under cold water to stop the cooking process. Drain well in a colander.
- In a heavy bottomed saucepan, melt the butter. Add the flour and cook over low heat, stirring. Slowly add the scalded milk, stirring constantly until the sauce thickens and comes to a boil.
- Reduce the heat and season the sauce with salt, pepper, and cayenne. Add approximately half of the cheese and stir until melted.
- Add the macaroni to the cheese sauce and stir well. Assemble in a buttered casserole dish by alternately layering the macaroni with the remaining grated cheese. Pour the cream over the top and sprinkle on the bread crumbs.
- Bake in the preheated oven for 30 minutes, or until browned on top.