Macaroni & Cheese by brianjwood

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Macaroni & Cheese
Submitted by brianjwood on August 15, 2002 at 11:49 am

DESCRIPTION
Macaroni & Cheese

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
A fairly simple, but hopefully satisfying dish, maybe for an autumn supper?
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Macaroni and Cheese

2 1/2 cups (625 ml) milk
2 bay (laurel) leaves
4 Tbs (60 ml) butter
4 Tbs (60 ml) all-purpose flour
1 1/2 cups (375 ml) grated Gruyere, Emmenthal, or
Swiss cheese
1 cup (250 ml) chopped cooked ham
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
1 lb (450 g) elbow, shells, or cut pasta shape of your
choice, cooked in boiling salted water until almost done
1/2 cup (125 ml) freshly grated Parmesan cheese
1/2 cup (125 ml) bread crumbs

Combine the milk and bay leaves in a saucepan and simmer (do not boil)
over moderate heat for 5 minutes. Remove from the heat and remove and
discard the bay leaves. Melt the butter in a pot large enough to hold
the cooked pasta over moderate heat. Stir in the flour and cook for 2
to 3 minutes. Stir in the milk and bring to a boil, stirring
frequently with a whisk. Add the grated Gruyere and ham, stirring
until the cheese has melted and the sauce is smooth. Season with
salt, pepper, and optional cayenne. Add the cooked pasta and Parmesan
and stir to combine. Pour into a greased baking dish and top with the
bread crumbs. Bake in a preheated 400F (200C) oven until the bread
crumbs are lightly browned, about 15 minutes.
Bon appetit from the Chef at World Wide Recipes
Serves 4 - 6
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