Mac and cheese is a staple at holiday dinners in my house. My daughter has milk allergies, so she has to have her own special mac and cheese, but my husband and son love it. This is also great as a meatless dinner, or for Sunday dinner. I know everyone has their own secret to mac and cheese, mine is the garlic roux.
- 2 cups dried elbow macaroni
- 4 cloves garlic
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground pepper
- 2-1/2 cups milk
- 1-1/2 cups Gruyere cheese
- 1-1/2 cups white cheddar
- 1/2 cup italian breadcrumbs
Boil water for macaroni. Add a pinch of salt to the water. Cook according to package. Drain and set aside.
For sauce, in a medium saucepan, melt butter. Add in smashed and chopped garlic. Cook garlic till soft and fragrant. Stir in flour and pepper. Cook for 1 minute until flour is cooked into the butter. Add milk. Cook and stir over medium heat until mixture is thickened and bubbling. Add both cheeses, stirring until cheese is incorporated and melted. Add salt to taste.
Pour macaroni into saucepan and mix thoroughly. Pour entire mixture into 2 quart casserole.
Cover and bake in 350 degree oven for 30 minutes until cheese is bubbling and casserole is heated through. Uncover and and sprinkle breadcrumbs over top of casserole. Bake for 5 minutes more until breadcrumbs are toasted. Remove from oven and let stand for 10 minutes.