Macaroni and cheese Ingredients: 2 3/4 cups milk 1/4 cup ( 1/2 stick) butter 1/4 cup flour 1 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon allspice 1/8 teaspoon nutmeg 1/8 teaspoon cayenne 2 3/4 cups grated extra-sharp raw goat's milk Cheddar 1 1/4 cups shredded Fontina 2 cups grated Gruyere 1/2 pound large pasta shells 1 1/4 cup fresh bread crumbs or panko 1. Heat the broiler or oven to 350 degrees. Heat the milk to just below boiling; set aside. 2. Melt the butter in a saucepan. When it starts to bubble, whisk in the flour and cook for 1 minute to make a roux. Slowly pour the heated milk into the roux, whisking constantly over medium-low heat, and cook until the mixture bubbles and becomes thick, about 2 to 3 minutes. 3. Add the salt, pepper, allspice, nutmeg and cayenne. Stir in the grated Cheddar, Fontina and Gruyere over low heat until the cheeses melt, 1 to 2 minutes. 4. Cook the pasta in rapidly boiling salted water slightly less than you normally would, 10 minutes. Stir the pasta into the sauce and divide evenly among 6 buttered ramekins. 5. Divide the bread crumbs evenly among the ramekins and scatter over top. Brown the bread crumbs under the broiler 1 to 2 minutes or in the oven, about 30 to 35 minutes.
Copyright © 2017, CT Now