Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Heat the oven to 375 degrees. Butter a 3-quart casserole dish; set aside.
2. Place bread pieces in food processor to make breadcrumbs. Melt 2 tablespoons of unsalted butter in microwave. In a medium bowl add breadcrumbs and melted butter, and toss. Set the breadcrumbs aside.
3. In a medium saucepan set over medium heat, heat milk.
4. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
5. Remove the pan from the heat. Stir in salt, black pepper, cayenne pepper, 3 cups Tillamook Cheddar, and 1 1/2 cups Jarlsberg. Set cheese sauce aside.
6. Fill a large pan with water. Bring to a boil. Add macaroni; cook 2 minutes less than manufacturer's directions. The macaroni should be cooked on the outside and underdone on the inside (al-dente). Drain the macaroni, rinse under cold running water to stop the cooking process. Stir macaroni into the reserved cheese sauce.
7. Pour the mixture into the prepared casserole dish(s).
8. Sprinkle remaining 1 1/2 cups Tillimook Cheddar and 1/2 cup Jarlesberg Swiss on the top. OPTIONAL scatter breadcrumbs over the top.
9. Bake until browned on top, about 30 minutes. Cool for 5 minutes; serve.
