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Food Macarroni and cheese

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MACARRONI AND CHEESE


8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
4 1/2 cups (about 18 ounces) grated sharp cheddar
2 cups cheesewiz ( bottle cheese
5 ounces) grated pecorino Romano
1 pound elbow macaroni

1. Melt 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.

2. In a medium saucepan set over medium heat, heat milk. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.

3. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, 3 cups cheddar, and 1 cup pecorino Romano. Set cheese sauce aside.

4. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer's directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander,and drain well. Stir macaroni into the reserved cheese sauce.
Add the remaining butter and the 2 cup of cheese wiz and stir.Put into platter and serve..Enjoy


saraprasapinas
 

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