City Bakery Macaroni And Cheese

Total Time: 1 hr 38 mins Preparation Time: 30 mins Cook Time: 1 hr 8 mins

Ingredients

• Servings: 6
• 6 tablespoons butter (plus extra for the baking dish)
• 1/4 cup cornbread, crumbs (or more, depending on pan size)
• 1 lb elbow macaroni
• 1 quart whole milk
• 6 tablespoons flour
• kosher salt
• fresh ground black pepper
• 1 1/4 cups grated gruyere cheese
• 1 1/4 cups grated mild cheddar cheese
• 1 1/4 cups grated grana padano (or parmesan cheese)

Recipe

• 1 preheat the oven to 350°; lightly butter a 3 1/2 quart casserole dish or a 9 x 13-inch baking dish.
• 2 sprinkle the crumbs in a single layer on a baking sheet; bake 10-15 minutes or until golden brown; set aside.
• 3 bring a large pot of salted water to boiling; cook the macaroni al dente (8-10 minutes); drain macaroni; then place in a large bowl.
• 4 bring milk to a simmer in a small saucepan over med-high heat.
• 5 in a medium saucepan over med-low heat, melt the 6 tablespoons butter; add in the flour; mix well using a wooden spoon or spatula.
• 6 cook, stirring constantly, for 3 minutes.
• 7 whisk in hot milk and continue whisking until smooth.
• 8 increase heat to medium and cook, stirring continuously, until the mixture thickens enough to coat the spoon.
• 9 season with salt and pepper; strain through a fine strainer.
• 10 add the sauce to the macaroni; add in 1 cup each: gruyere, cheddar, add grana padano; stir to mix well.
• 11 taste, and season with salt and pepper if needed.
• 12 pour the macaroni mixture into the casserole dish; sprinkle with remaining cheese.
• 13 sprinkle the toasted cornbread crumbs evenly over the casserole.
• 14 cover with foil; bake on the middle shelf about 20 minutes or until heated through.
• 15 remove foil and continue baking about 10 minutes or until top is golden brown.
• 16 let stand 10 minutes before serving.