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Macaroni & Cheese

Macaroni & Cheese

Macaroni & Cheese

This was served with love by some wonderful people to whom we are grateful that they shared--the recipe and the finished product.
Course Main Dish
Cuisine American
Servings 12

Equipment

  • casserole dish
  • sauce pan
  • whisks and spoons
  • cheese grater

Ingredients
  

  • 6 slices white bread, crusts removed torn into 1/4" to 1/2" pieces
  • 1 stick butter, unsalted
  • 5 1/2 cups milk
  • 1/2 cup all-purpose flour
  • 2 tsp kosher salt
  • 1/4 tsp nutmeg, freshly grated
  • 1/4 tsp black pepper, freshly ground
  • 1/4 tsp cayenne pepper
  • 4 1/2 cups sharp white cheddar cheese, grated (about 18 ounces)
  • 2 cups Gruyere cheese, grated (about 8 ounces) or 5 ounces grated Pecorino Romano
  • 1 pound elbow macaroni

Instructions
 

  • Heat the oven to 375 F. Butter a 3 qt casserole dish and set aside. Place bread pieces in a medium bowl.
    In a small saucepan over medium heat, melt 2 tbsp of butter. Pour the melted butter over the bread pieces and toss to coat. Set them aside.
    In a medium saucepan over medium heat, heat the milk.
    Melt the remaining butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour, stirring constantly for about 1 minute
    Slowly pour the hot milk into the flour-butter mixture while whisking constantly. Continue cooking and whisking until the mixture bubbles and becomes thick.
  • Remove the pan from the heat and stir in salt, nutmeg, black pepper, and cayenne pepper. Add the 3 cups of the cheddar cheese and 1 1/2 cups of the Gruyere (or 1 cup Pecorino Romano, if using) and stir until combined. Set aside.
  • Prepare the macaroni according to the package instructions EXCEPT cook them 2-3 minutes short of done. Strain the macaroni through a colander and rinse under cold water, running water. Drain well.
  • Stir the macaroni into the cheese sauce mixture. Pour all that into the prepared casserole dish. Sprinkle the remaining cheeses on top. Scatter the buttered bread crumbs over the top.
  • Bake until browned, about 30 minutes. Transfer the casserole dish to a wire rack to cool for five minutes. Serve and enjoy.
Keyword cheese, macaroni, bread crumbs
Easy Flour Tortillas

Easy Flour Tortillas

Easy Flour Tortillas

This recipe is so easy, you can make these to accompany your dinner tonight! You can purchase a tortilla press and a tortilla warmer at The Kitchen Company.
Prep Time 5 mins
Cook Time 15 mins
Total Time 30 mins
Course Side Dish
Cuisine Mexican
Servings 12 tortillas

Ingredients
  

  • 3 cups all-purpose flour
  • 1.5 tsp fine sea salt
  • 1 tsp baking powder
  • 1/3 cup coconut oil room temperature, NOT melted
  • 1 cup hot water hottest tap water

Instructions
 

  • Mix dry ingredients. Add coconut oil and use a pastry cutter to blend the flour mixture with the coconut oil.
  • Add the hot water all at once and mix until you have a shaggy dough.
  • Turn the dough out on your work surface and knead it together until all the dry bits are mixed in nicely. Cover and let rest for 10 minutes.
  • Heat a heavy-bottomed skillet or comal to about medium heat. Cut the dough into 12 equal pieces (more or less for smaller or larger tortillas). Roll into little dough balls for use with a tortilla press (or roll them by hand with a rolling pin).
  • Place tortilla on the hot skillet, turning after about 30 seconds (cook time depends on the thickness of your tortillas). If they burn before cooking fully, lower the heat. Place cooked tortillas in a towel or tortilla warmer. Or just eat them.

Notes