Macaroni and Cheese
The crispy topping and the Gruyère cheese really make this recipe special.
However, if you don’t have Gruyère on hand, feel free to experiment with other cheeses, just stick to the proportions.
- 1 Quart whole milk
- 8 tablespoons Unsalted butter
- 1/2 cup flour
- 12 ounces Gruyère cheese (grated)
- 8 ounces sharp cheddar cheese (grated)
- 1 pound rigatoni or elbow macaroni
- 1 cup corn flakes (crushed)
- white pepper and salt ( to taste)
- Cook the pasta according to the directions on the package.
Grate both cheeses and reserve 1/4 C of Gruyère and 1/4 C of Cheddar to be used for the topping.
In a zip lock bag, add the Corn Flakes and crush until you have fine crumbs. Add, the reserved cheeses. set aside.
In a separate sauce pan or microwave proof container, heat the milk.
In a large sauce pan , melt 7 T. butter. Add, the flour and cook over low heat for about 3 to 5 minutes, stirring constantly. Slowly stir in the heated milk, and continue to cook until mixture thickens. Remove the mixture from heat and stir in the Gruyère and Cheddar cheeses.
Season with white pepper. Taste the cheese sauce to check the seasonings, if it needs salt add it now. Add the white pepper to taste.
Stir in the cooked pasta until combined. Pour into a 3-quart buttered, baking dish.
Sprinkle the corn flake and cheese topping over the pasta and dot with the remaining 1 tablespoon of butter.
Bake in a 375 degree oven for 30 minutes or until lightly browned and bubbly.
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