City Bakery Macaroni And Cheese

From chef ilene rosen of city bakery in new york city.

Preheat the oven to 350.

Lightly butter a 3 1 / 2 quart casserole dish or a 9 x 13-inch baking dish.

Sprinkle the crumbs in a single layer on a baking sheet.

Bake 10-15 minutes or until golden brown.

Set aside.

Bring a large pot of salted water to boiling.

Cook the macaroni al dente.

Drain macaroni.

Then place in a large bowl.

Bring milk to a simmer in a small saucepan over med-high heat.

In a medium saucepan over med-low heat , melt the 6 tablespoons butter.

Add in the flour.

Mix well using a wooden spoon or spatula.

Cook , stirring constantly , for 3 minutes.

Whisk in hot milk and continue whisking until smooth.

Increase heat to medium and cook , stirring continuously , until the mixture thickens enough to coat the spoon.

Season with salt and pepper.

Strain through a fine strainer.

Add the sauce to the macaroni.

Add in 1 cup each: gruyere , cheddar , add grana padano.

Stir to mix well.

Taste , and season with salt and pepper if needed.

Pour the macaroni mixtur.

butter, cornbread, elbow macaroni, whole milk, flour, kosher salt, fresh ground black pepper, gruyere cheese, white cheddar cheese, grana padano