Book_g
Collect. Customize. Order. Create Your Cookbook Today.
  • C4ddade00b4a374933c29bb3d182eaad

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

D3376d1c52c26423c9920c521a5d500aBy

Prep
Cook
Serves12people
Share
Ingredients
kosher salt
2
tbs vegetable oil
1
pound Cellentani or elbow pasta
4
cups milk
1/2
cup 1 stick) unsalted butter, divided
1/2
cup all-purpose flour
12
Gruyère cheese, grated
8
extra-sharp Cheddar, grated
1/2
tsp freshly ground black pepper
1/2
tsp ground nutmeg
1 1/2
cups fresh white bread crumbs
4
small tomatoes, thinly sliced
Directions
1.
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.
2.
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.
3.
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.