I got this recipe from Ashley. I think it’s actually from the Macaroni Grille. This recipe is easy to double or triple but you’ll need a lobster pot. I have made it ahead until just before adding cream and bread crumbs and it freezes nicely but not as good as fresh. Also putting it in muffin tins makes for great apps at a party. I’ve also made a lower fat version- whole wheat noodles, low fat cheese, low fat cream etc. It’s good but just not as good. It doesn’t day when to add the milk, I’ve been adding it to the melted butter/flour part after it’s mixed.
1 LB elbow Macaroni
6 TBs butter
6 TBs flour
4 Cups milk, scalded (this means that you boil the mild but watch it because it does not really bubble like water will and you can burn it if you don’t watch it carefully)
½ tsp salt (plus more for cooking macaroni)
Fresh ground pepper to taste
¼ teaspoon cayenne pepper
1 ½ cups sharp cheddar, (grated)
1 ½ cups Monterey Jack (grated)
1 cup Parmesan (fresh grated—I use the one that is shredded NOT the fake stuff that is dry and completely grated like what you put on spaghetti)
½ cup heavy cream
½ cup buttered bread crumbs (I have been using Ritz crackers crushed up lately—it is so good.)
Bring a large pot of water to a boil, and then add a couple of tablespoons of salt and the macaroni. Cook a minute or two less than instructed on the box. Drain and run under old water to stop the cooking process. Drain well.
In a heavy bottomed saucepan melt butter, add flour and cook over low heart, stirring constantly until sauce gradually comes to a boil. Reduce hear and season with ½ teaspoon salt, pepper and cayenne. Stir in about half of the cheese and cook for a couple of minuets or until melted. Combine cheese sauce with macaroni.
Assemble in a buttered casserole dish by alternating layers of macaroni with remaining cheese. Top with cream (just dump over the top) and bread crumbs. Bake at 350 degrees for about a half an hour.