* White Sauce * Cheddar + Fontina* Worcestershire + cayenne pepper* Buttered Italian breadcrumbs
Servings: 4people
Ingredients
8oz.dried elbow macaroni
2tbsp.butter
2tbsp.flour
1 1/2 c.milk
1 1/2 c. (6 oz.) sharp Cheddar, shredded
1 c. (4 oz.) Fontina, shredded
1 1/4 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
Salt and pepper
3 tbsp.Italian breadcrumbs
1 tbsp. butter, melted
Instructions
» Preheat oven to 350 degrees. » Cook macaroni in boiling, salted water, until al dente. Drain.» In a saucepan, melt butter over Medium-low heat.» When butter is melted, stir in flour to make a roux. Cook, whisking constantly, 3 minutes.» Add milk slowly in a stream, while whisking. » Cook milk sauce, whisking, until slightly thickened. » Stir both cheeses into sauce until thoroughly combined and melted.» Stir Worcestershire and cayenne into sauce until thoroughly combined.» Stir macaroni into sauce. Season with salt and pepper to taste.» Spray baking dish with non-stick spray. » Transfer macaroni and cheese to baking dish, spreading evenly.» Mix breadcrumbs with melted butter, then sprinkle on top of dish.» Bake 25 to 30 minutes, or until cheese is bubbly and crumbs are lightly browned