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Mama Crowley's Mac and Cheese Recipe
This family favorite is always a hit at the Crowley dinner table. It’s a great casserole to make when the family is up north in Vermont skiing and snowboarding, & when they need to feed a large crowd
tbs vegetable oil
pound Cellentani or elbow pasta
cup 1 stick) unsalted butter, divided
cup all-purpose flour
Gruyère cheese, grated
extra-sharp Cheddar, grated
tsp freshly ground black pepper
tsp ground nutmeg
cups fresh white bread crumbs
small tomatoes, thinly sliced
Preheat the oven to 375°F. Bring a large pot of salted water to a boil over high heat. Add the oil and cook the pasta according to the package instructions. Drain and set aside.
In a small saucepan, heat the milk over low heat. Meanwhile, in a large pot over low heat, melt 6 Tbsp. of the butter. Add the flour, whisking until smooth. Stream in the hot milk, continually whisking until the mixture has thickened and is smooth. Remove from the heat and stir in the cheeses, pepper, and nutmeg. Fold the macaroni into the cheese sauce.
Pour the macaroni and cheese into a 3-qt. baking dish. Melt the remaining 2 Tbsp. butter and stir into the bread crumbs until combined. Arrange the tomatoes on top of the macaroni, and sprinkle bread crumbs over the top. Bake for 30–35 minutes, or until bubbly and golden brown.