Baked Macaroni & Cheese Bc cheese and pasta can cure any ailment!!
1# / 500g Elbow Macaroni 1 quart/ 920 grams of Milk 6 tbsp/85 grams of Butter 1/2 cup/ 60 grams of all purpose flour 2 cups/ 215 grams Shredded Gruyere 4 cups + 1 cup/ 452 grams + 113 grams Shredded Sharp (or Mature) Cheddar S & P to taste ( start with atleast 1 tbsp of salt)
Put a large pot of water on, add salt and a drizzle of evoo, bring to a boil. Add the macaroni and cook according to the directions on the package to al dente. Strain and cool immediately.
Heat the milk , but don't boil or scald. In another large pot, melt the butter and add the flour whisking constantly to ensure it does not burn. Cook over low heat for 2 minutes. While whisking, add the hot milk and cook for a minute or two until thickened and smooth. Next, turn off the stove and add the Gruyere and 4 cups of Cheddar. Season with salt and pepper to taste. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. Sprinkle with remaining cheese.
Bake at 375f/190c for 30 min or until the top cheese layer is golden brown and crusty with the sides bubbling. * See above picture for guidance!!! ;-)