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

1. Preheat the oven to 350 degrees.
2. 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.
3. 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.
4. Reduce the heat and season the sauce with salt, pepper, and cayenne. Add approximately half of the cheese and stir until melted.
5. 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.
6. Bake in the preheated oven for 30 minutes, or until browned on top. 

 

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