Mac Cheese Cheesemongers Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
• Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
• Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Steps:

• Cook macaroni according to the package directions. Drain.
• In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
• Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
• Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Steps:

• Mix all cheeses. Set aside 1 cup for topping; cover and chill.
• Melt 4 tablespoons butter in large saucepan over medium heat. Add flour and stir until mixture turns golden brown, about 4 minutes. Add thyme and nutmeg. Gradually whisk in milk. Simmer until thickened and smooth, stirring often, about 4 minutes. Add cheeses from large bowl. Stir until melted and smooth.
• Melt 1 tablespoons butter in heavy large skillet over medium-high heat. Add breadcrumbs,; toss. Stir until golden, about 2 minutes. Transfer to plate.
• Preheat over to 375 degrees. Cook pasta in boiling salted water until tender but firm to bite. Drain. Transfer to large bowl. Pour cheese sauce over; toss. Divide among 8 1 1/4 cup custard cups. Sprinkle with 1 cup reserved cheese. Place cups on rimmed baking sheet.
• (Can be made 1 day ahead. Cover with foil; chill. Drizzle each with 1 tsp cream. Cover with foil; bake 15 minutes. Uncover and proceed).
• Sprinkle partially baked, chilled, or just assembled cups with bread crumbs. Bake pasta until beginning to bubble and tops are golden, about 20 minutes.

Steps:

• Mix all cheeses and set aside 1 cup for topping; cover and chill.
• Melt 4 tablespoons butter in large saucepan over meduim heat.
• Add flour and stir until mixture turns golden brown, about 4 minutes.
• Add thyme and nutmeg.
• Gradually whisk in milk.
• Simmer until thickened and smooth, stirring often, about 4 minutes.
• Add cheese from large bowl.
• Stir until melted and smooth.
• Melt 1 tablespoons butter in heavy large skillet over medium-high heat.
• Add breadcrumbs; toss.
• Stir until golden, about 2 minutes.
• Transfer to plate.
• Preheat oven to 375°F.
• Cook pasta in boiling salted water until tender but firm to bite.
• Drain.
• Transfer to large bowl.
• Pour cheese sauce over; toss.
• Divide among eight 1 1/4 cvup custard cups.
• Sprinkle with 1 cup of cheese.
• Place cups on rimmed baking sheet.
• Sprinkle tops with breadcruimbs.
• Bake until it begins to bubble and tops are golden brown (about 20 minutes).
• IF PREPARIING A DAY AHEAD:
• Cover with foil; chill.
• Drizzle each with 1 teaspoon cream.
• Cover with foil; bake 15 minutes.
• Uncover.
• Sprinkle with breadcrumbs.
• Bake until it begins to bubble and tops are golden brown.