Baked Macaroni & Cheese


Baked Macaroni & Cheese

5 from 3 votes


4 ounces Sweet Butter

    4 ounces Flour

      6 cups scalded Milk, or whatever amount you need to make your sauce fairly liquid

        ¼ teaspoon ground Nutmeg

          4 ounces Triple Cream Brie Cheese (rinds removed)

            4 ounces grated Reggiano Parmesan Cheese

              4 ounces grated Gruyere Cheese

                4 ounces grated Cheddar Cheese

                  1 or 2 ounces White Truffle Oil (if you have some)

                    1½ pounds cooked Elbow Pasta

                      2 tablespoons Sweet Butter

                        Salt & Pepper to taste

                          ½ cup Fresh Bread Crumbs mixed with Reggiano, Sun-dried Tomatoes and chopped Parsley


                            • Makes 12 Servings (Large lasagna pan Appro.10 X15)
                            • Preheat Oven to 375°
                            • In a sauce pan, heat the butter. add the flour and incorporate using a wood or silicon spoon.  Cook for a couple of minutes until light golden brown.
                            • Add the milk, nutmeg and mix very well with a whisk.  Cook at very low heat for approximately 10/15 minutes.  Add the cheeses (This is a mornay sauce).  Make sure all the cheeses have melted and add the truffle oil and add the sauce to the cooked elbow pasta.
                            • Butter the inside of a lasagna pan.  Pour in the macaroni mixture.  Top with the bread crumbs and Reggiano. Bake until it is golden brown about 25 minutes!!!

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