A spin on a traditional comfort food from Chris Douglass, chef and owner at Ashmont Grill.
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- 6 Butter
- 6 Tablespoon Flour
- 1/2 Teaspoon Salt (plus more for cooking macaroni)
- Fresh ground black pepper
- 1/4 Teaspoon Cayenne pepper
- 4 Cup Milk, scalded
- 1 1/2 Cup Sharp Cheddar, grated
- 1 1/2 Cup Monterey Jack, grated
- 1 Cup Parmesan, grated
- 1 Pound Elbow macaroni
- 1/2 Cup Heavy cream
- 1/2 Cup Bread crumbs
- Bring a large pot of water to a boil, then toss in a few pinches of salt and the macaroni.
- Cook a minute or two less than instructed on the box. Run pasta under cold water to stop the cooking process. Drain well in a colander.
- In a heavy bottomed saucepan, melt the butter, add the flour and cook over low heat, stirring.
- Slowly add the milk, stirring constantly until sauce thickens and comes to a boil.
- Reduce heat and season mixture with salt, pepper, and cayenne.
- Add approx. half of the cheese and stir until melted.
- Add the macaroni and stir well.
- Assemble in a buttered casserole dish by alternately layering macaroni with remaining grated cheese.
- Pour cream over the top and and sprinkle on the bread crumbs.
- Bake at 350 degrees for 30 minutes, or until browned on top. Best served hot.