Recipe courtesy of The House

Macaroni and Cheese

  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 6 servings
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Ingredients

2 ounces butter

1/4 cup flour

2 3/4 cups milk

1 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon allspice

1/8 teaspoon nutmeg

1/8 teaspoon cayenne

10 ounces extra-sharp raw goat-milk cheddar, grated

4 ounces fontina, grated

4 ounces Gruyere, grated

1/2 pound pasta shells

1 1/4 cups fresh breadcrumbs or panko (Japanese brand of coarse dry bread crumbs)

Directions

  1. Melt the butter in a saucepan. When it starts to bubble, stir in the flour, and cook for 1 minute. In a separate pot, heat the milk to just below boiling. Slowly pour the milk mixture into the flour mixture whisking constantly. Cook until the mixture bubbles and becomes thick. Remove the pot from the heat and add the spices, cheddar, fontina, and Gruyere.
  2. Cook the pasta for 2 to 3 minutes less than al dente in boiling, salted water (the outside of the shell should be cooked but the inside is not).
  3. Preheat the broiler.
  4. Stir the pasta into the cheese sauce and portion evenly among 6 ramekins. Divide bread crumbs evenly among the ramekins and sprinkle on top. Brown the ramekins in the broiler or oven until golden brown and the sauce is bubbly, about 4 minutes.
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