Real Recipes From Real Home Cooks ®

white macaroni & cheese

a recipe by
ThunderWolf WhiteHawk
Marion, OH

This recipe appeared on Martha Stewart's television show in 2001 and is one of my personal favorites!

serves 12
cook time 1 Hr
method Bake

Ingredients For white macaroni & cheese

  • 8 Tbsp
    butter, unsalted, plus more for dish
  • 6 slice
    good white bread, crusts removed, torn into 1/4 to 1/2 inch pieces
  • 5 1/2 c
  • 1/2 c
    all purpose flour
  • 1/2 tsp
  • 1/4 tsp
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    cayenne pepper, or to taste
  • 4 1/2 c
    sharp white cheddar cheese, grated
  • 2 c
    gruyere cheese, grated or
  • 1 1/4 c
    pecorino romano cheese
  • 1 lb
    elbow macaroni
  • sour cream (optional)

How To Make white macaroni & cheese

  • 1
    Heat oven to 375°. Butter a 3 quart caserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread and toss. Set the bread crumbs aside.
  • 2
    In a medium saucepan set over medium heat, heat the milk. Melt remaining 6 tablespoons butter in a medium pot over medium heat. When butter bubbles add flour. Cook, stirring, for 1 minute.
  • 3
    While whisking slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  • 4
    Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups gruyere or 1 cup pecorino romano; set cheese sauce aside.
  • 5
    Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions until the outside of pasta is cooked and the inside is underdone. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
  • 6
    Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup gruyere or 1/4 cup pecorino romano, and bread crumbs over top. Bake until browned on top, 45 to 60 minutes. Transfer dish to a wire rack to cool for 5 minutes. Serve with sour cream if desired.