Page 57 - 2019TOHCookbook

GILMORE | ROSLINDALE, MA | SERVES 6-8
We love this recipe because when the boys were small, it was a recipe they could help make. As I did the boiling and cooking, they would happily grate the cheese!
INGREDIENTS
1 lb. elbow macaroni
1 lb. gruyere cheese, grated
1 lb. white cheddar, grated
1⁄3 cup seasoned breadcrumbs (or panko breadcrumbs) 1⁄2 stick of unsalted butter
1⁄4 cup flour
3 cups milk
1 cup half and half
Salt and freshly ground pepper to taste
Olive oil
INSTRUCTIONS
1. Preheat oven to 375˚ F.
2. Separate 1⁄2 cup of gruyere and 1⁄2 white cheddar. Reserve.
3. In a large pot, boil the water over high heat, add salt, drizzle some olive oil and cook the macaroni according to package instructions.
4. Drain and transfer to a large oven proof dish.
5. Bring that same pot back to the stove and, over medium high heat, melt the butter. Once the butter is melted, add the flour and whisk until well incorporated, making a roux. Add the milk, slowly, whisking constantly. Keep whisking for about 5 minutes until the sauce boils and thickens.
Once it’s thick, add the half and half and cook for a little while longer to almost get thick again. Remove from the heat and add the salt, the pepper, and the majority of the white cheddar
6. Pour the sauce into the macaroni and stir. Top with the 1⁄2 cup of gruyere and the 1⁄2 white cheddar. Sprinkle the breadcrumbs and transfer dish to heated oven.
7. Bake for about 20 minutes or until the top is golden brown and the sauce is bubbly.
and gruyere. Mix everything together until well incorporated.
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MOM’S MAC AND CHEESE