Allyson Fulcher's resume reads like a who's who of the internet . She Associate Editor and Social Media Director of The Everygirl, works full time at super cool company, Lulu & Georgia, and still finds time to keep up with her own blog, Mimosas in the Morning. And because she still has extra time in the week (how?) she agreed to make this delish recipe for us today! Salivate over her Thanksgiving mac and cheese and then hop over to Mimosas in the Morning to learn more about this modern day renaissance woman.
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I'm usually not the biggest fan of Thanksgiving, but last year I went all out, volunteering to cook almost every single dish at our family get-together and almost passing out with exhaustion. I went with the usual subjects like my favorite recipe for deviled eggs (see here), my signature mashed potatoes (see here), and of course-green bean casserole. Lesson learned: hug your mother (or whoever cooks Thanksgiving dinner), tell them you appreciate them, do the dishes for them, and hand them a stiff drink when it's all over.
Since this year I'm taking Thanksgiving in a much more relaxed way (pot-luck friendsgiving), I thought I would try my hand at this recipe. I cranked up my iTunes and spent some time in my sunny little kitchen methodically stirring and enjoying the slow process of cooking. Quite a change from what last year's Thanksgiving consisted of....and I loved every minute of it. The recipe is quite easy and the results yield the most heavenly smell. Martha really knows what she is doing... and judging by the portion size and amount of butter, I have a feeling she collaborated with Paula Dean on this one. The best part of it? The delicious crunchy crust from the breadcrumb topping. You just HAVE to try it.
Macaroni and Cheese
(serves 12)
I highly recommend splitting this recipe in half
Ingredients
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
5 1/2 cups 2% milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces)
1 pound macaroni shells
Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside.
In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute.
While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside.
