Macaroni and Cheese

Macaroni and Cheese
Serves 12
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  1. 4 slices good-quality white bread, crusts removed, torn or cut into 1/4- to 1/2-inch pieces
  2. 8 tablespoons (1 stick) unsalted butter, plus more for dish
  3. 5 ½ Cups Milk
  4. ½ Cup Unbleached All-purpose flour
  5. 2 Tsp. Kosher salt
  6. 1/4 Tsp. Grated nutmeg
  7. 1/4 Tsp. Ground black pepper
  8. ½ Cup Grated sharp white cheddar
  9. 1 Cup Grated Gruyere
  10. ½ Cups Grated Pecorino Romano
  11. ½ Cup Grated Parmesan
  12. 1 Jar Terra Verde Foods Hatch Green Chile Sauce
  13. 1 pound elbow macaroni
  1. Heat the oven to 375°. Butter a 3-quart casserole dish; set aside. Place bread pieces in a medium bowl.
  2. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into the bowl with bread, and toss. Set the bread crumbs aside.
  3. Heat milk in a medium saucepan set over medium heat. Melt remaining 6 tablespoons butter in a skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute (this eliminates the raw flour taste). Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  4. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, add cheeses (reserving ¼ Cup each of the grated cheeses) and the Terra Verde Foods Hatch Green Chili Sauce. Blend well. Set cheese sauce aside.
  5. Fill a large saucepan with water. Bring to a boil. Add macaroni (cook per manufacture’s directions until “al dente”). Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce.
  6. Pour the mixture into the prepared casserole dish. Sprinkle remaining ¾ Cup of grated cheese over casserole; scatter bread crumbs over the top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool for 5 minutes; serve.
  1. This recipe can be divided in half; use a 1 1/2-quart casserole dish if you do.
Terra Verde Foods

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