Baked Creamy White Mac and Cheese
Serving Size / Yield
- 5 C. 2% milk
- 6 Tbs. butter
- 1/2 C. four
- 2 tsp. sea salt
- 1/4 tsp. ground nutmeg
- 1/2 tsp. pepper
- 1/2 tsp. cayenne pepper
- 4 C. shredded white Cheddar cheese
- 1 1/2 C. shredded Gruyere cheese
- 1/2 C. shredded Swiss cheese
- 1 lb. pasta
- 1/2 C. breadcrumbs
Preheat the oven to 375 degrees and grease a casserole dish.
In a medium saucepan, warm the milk over medium heat. In a skillet, melt the butter and add the flour once the butter has begun to bubble and brown.Whisk until well combined. Whisking continuously, slowly add in the hot milk. Whisk for 10 minutes, or until the mixture has thickened. Remove the mixture from heat and add in the salt, nutmeg, pepper, cayenne, and all three cheeses. Stir until smooth and set aside.
Bring a large pot of water to a boil and cook the pasta 1 minute less than directed by package. Drain the pasta and rinse with cold water. Stir the pasta into the cheese mixture, then pour the cheesy pasta into the casserole dish.
Sprinkle the top with breadcrumbs and bake for 25 to 30 minutes, or until the edges begin to brown. Let cool for several minutes before serving.