The Waverly Inn's Macaroni and Cheese

Anita Hoffman

By
@scent4U

A delicious and different recipe for macaroni and cheese that will please your taste buds.
Photo adapted from Restaurant Girl.


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Comments:

Serves:

8-10

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1 lb
elbow macaroni or cavatappi, cooked and drained
5 Tbsp
unsalted butter
6 Tbsp
flour
1-1/2 tsp
powdered mustard or dijon
5 c
milk
8 oz
monterrey jack cheese, shredded,(2 cups)
8 oz
sharp cheddar cheese, shredded,(2 cups)
1 tsp
salt
1 c
bread crumbs
white truffle oil to taste (optional)

Directions Step-By-Step

1
Adjust rack to lower-middle position and heat broiler.
2
In a Dutch oven, heat butter over medium-high heat until foaming.
Add flour,and mustard and whisk well to combine. Continue whisking until mixture becomes fragrant and
deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to a boil, whisking constantly (mixture must reach full boil to fully thicken).
Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
Off heat, whisk in cheeses and 1 tsp. salt until cheeses are fully melted.
Add pasta and cook over medium-low heat, stirring constantly, until mixture is heated through., about 6 minutes.
Top with bread crumbs.
Drizzle truffle oil to taste.(optional)
3
Transfer mixture to broiler-safe 9 X 13 inch baking dish.
Broil until crumbs are golden brown, 3 to 5 minutes.
Cool 5 minutes.

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: American