Macaroni And Cheese

• 1 pound elbow macaroni
• 5 tablespoons unsalted butter, plus more for the dish
• 1/2 cup all-purpose flour
• 6 cups whole or low-fat milk
• 1 1/2 cups (6 ounces) grated Cheddar
• 2 cups (8 ounces) grated Gruyere
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon cayenne (optional)

1. Heat oven to 350u0b0 F.
2. Cook the macaroni according to the package directions.
3. Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top. Cook, stirring constantly, for 2 minutes. Still stirring, slowly add the milk. Cook, stirring occasionally, until the sauce has thickened, about 7 minutes. Add the Cheddar, Gruyere, salt, and cayenne (if using) and heat until the cheeses melt.
4. Drain and rinse the macaroni. Add it to the sauce and toss. Transfer to a buttered casserole. Bake for 25 to 30 minutes.
5. Assemble the macaroni and cheese but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 15 to 20 minutes to the cooking time.

macaroni, unsalted butter, allpurpose, milk, cheddar, gruyuere, kosher salt, cayenne

Taken from www.myrecipes.com/recipe/macaroni-cheese-8 (may not work)