Need we say more?
Need we say more?
Makes about 15 servings
nonstick cooking spray
12 tablespoons (1½ sticks) unsalted butter, divided
4 slices white bread, cut into small cubes
6 tablespoons unbleached, all-purpose flour
6 cups whole milk
4 ounces Cheddar cheese, shredded
4 ounces Mozzarella cheese, shredded
4 ounces Monterey Jack cheese, shredded
3/4 teaspoon kosher salt
dash hot sauce
1 pound elbow macaroni, cooked
Nutritional information per serving (based on 15 servings):
Calories 204 (54% from fat) • carb. 15g • pro. 8g • fat 12g • sat. fat 7g chol. 38mg • sod. 159mg• Calc. 204mg• fiber 1g
1. Spray a 13 x 9-inch pan with nonstick cooking spray. Reserve.
2. Place 4 tablespoons of the butter with the white bread cubes on the
baking pan and place into the oven in rack position 2. Select Bake at
300°F for 15 minutes. Once the butter melts, stir the bread cubes inthe melted butter and toss while baking until cubes become golden
croutons. Remove and reserve.
3. Put the remaining butter into a 6 quart pot over medium heat.
Once melted, stir in the flour with a whisk until smooth. Continue to
cook while occasionally stirring, for about 2 minutes.
4. Continue whisking and slowly pour the milk into the butter/flour
mixture. Turn heat up slightly and stir mixture occasionally.
Bring mixture to a boil and then reduce to a simmer. Keep stirring
until the mixture becomes very thick. Once thick, stir in the shredded
cheeses to the mixture. Once all cheeses have been added, stir
sauce well until homogeneous. Stir in salt, hot sauce, cooked
macaroni and approximately ½ of the croutons. Scatter the remaining
croutons evenly on the top. Pour into prepared pan and scatter the
remaining croutons evenly on the top
5. Cover with foil and place into the oven in rack position 1. Select
Bake at 350°F for 35 minutes. Once time expires, remove the foil and
Select Broil at 450°F for 5 minutes to lightly brown the top.
6. Serve immediately.