This recipe is delicious!
Okay, so the fat grams are out of control on this recipe(54.5 fat grams per serving). But, hey, we're talking comfort food here!
8 T. butter, divided use
6 T. flour
1/2 tsp. cayenne pepper
freshly ground white pepper
3 3/4 c. hot milk
4 c. cheddar cheese, shredded, divided use
1 lb. elbow macaroni, cooked al dente, rinsed in cold water
1/2 c. heavy cream
1 c. fresh bread crumbs (real bread, no crumbs from a can!), cut in cute little cubes
Preheat oven to 350 F. Butter an 8x11 baking dish. Melt 6 T. butter in heavy sauce pan over low heat. Add flour and cook, stirring constantly, about 4 minutes (flour mixture must foam as it cooks, or sauce will have a raw flour taste). Stir in cayenne and season to taste with salt and pepper. Whisk in hot milk and cook, whisking constantly, until sauce thickens. Reduce heat to low and stir in 2 c. cheese. Cook, stirring, until cheese melts, about 2 minutes. Combine cheese sauce and cooked macaroni in large bowl and season with salt. Sprinkle 1/2 c. cheese over prepared baking dish. Put 1/3 of pasta in dish, top with 1/2 c. cheese, then repeat, layering pasta and cheese, another layer of pasta, ending with cheese. Pour heavy cream over assembled mac n cheese. Melt remaining 2 T. butter in skillet. Add bread crumbs to butter and stir well, then sprinkle over macaroni and cheese. Bake until crust is golden, about 30 minutes. Allow to rest 15 minutes before serving.