Ingredients
– 450 g elbow macaroni
– 60 g unsalted butter
– 60 g all-purpose flour
– 1 tsp salt
– ½ tsp ground black pepper
– ¼ tsp cayenne pepper
– 1,200 ml milk
– 300 g cheddar cheese, shredded
– 100 g Gruyère cheese, shredded
– 100 g breadcrumbs
Method
1. Cook the macaroni until al dente in a large pot of salted boiling water, about 8 minutes. Drain and set aside.
2. Melt the butter in a saucepan over medium heat. Stir in the flour, salt, black pepper, and cayenne. Cook for 2 minutes while whisking.
3. Gradually whisk in the milk. Keep stirring until the mixture thickens, around 5 minutes.
4. Remove the saucepan from the heat and add the cheddar and Gruyère cheese. Stir until completely melted.
5. Combine the cheese sauce with the macaroni. Place the mixture into a baking dish and top with breadcrumbs. Bake in a preheated oven at 190°C for 25 minutes or until golden.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
horselife.org
cheeseofchoice.org
