Sure to be a hit with everyone at your Thanksgiving table.
6 to 8
12ounces pasta shells
2 tablespoons unsalted butter, plus 2 tablespoons melted for the crumb topping
2tablespoons all-purpose flour
2cups whole milk, heated
10ounces sharp white Cheddar, shredded
6ounces Gruyere, shredded
½teaspoon kosher salt
¼teaspoon freshly ground black pepper
Pinch of cayenne
A few grinds of fresh nutmeg
1½cups fresh breadcrumbs
Nutritional information (based on 8 servings):
Calories 519 (48% from fat) • carb. 45g • pro. 22g • fat 27g • sat. fat 16g • chol. 73mg sod. 714mg • calc. 510mg • fiber 2g
1. In a medium saucepan, melt two tablespoons of butter over medium heat. Whisk in the flour until the mixture bubbles and a pale roux is formed, 2 to 3 minutes. Gradually pour in the milk and cook, whisking constantly, until the sauce thickens and no clumps remain. Add the cheeses and whisk until smooth. Remove from heat.
2. Stir the salt, freshly ground black pepper, cayenne and nutmeg into the cheese sauce. Add the cooked shells and stir to coat. Pour macaroni and cheese into a buttered 9x12 baking pan/dish.
3. Put the Rack in Position 1. Select Bake with temperature set to 350°F for 10 minutes. When the AirFryer is preheated, set the baking dish onto the rack. Meanwhile, toss the fresh breadcrumbs with the remaining two tablespoons of melted butter.
4. When the time expires, carefully remove the pan and top the macaroni and cheese with an even layer the buttery breadcrumbs. Bake for an additional 8 to 10 minutes until bubbly and golden brown.
5. Enjoy immediately.