This mac and cheese is so good. The way you cook it makes it crusty on top. I switch the cheeses around to experiment.
What You Need
3 tablespoon organic butter
12 oz organic Gruyere cheese, coarsely grated
12 oz organic extra-sharp cheddar cheese, coarsely grated
1 pound organic elbow pasta, boiled in salted water, until just tender, drained and rinsed under cold water
1/8 teaspoon organic cayenne
2/3 cup organic whole milk
What to Do
1. Pre-heat oven to 375 degrees. Use 1 tablespoon butter to thickly grease a 9 by 13 inch backing dish. Combine the grated cheeses and set aside 2 heaping cups for topping.
2. In a large bowl, mix the pasta, cheeses, cayenne and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Next raise the oven’s temperature to 400 degrees and bake an additional 15 to 20 minutes, until it looks crusty on top and bottom.
Good summer fun.