Move over Kraft Mac and Cheese. So Usually on Sundays, I have a few friends over for dinner and board games. This Sunday I made my Mother’s Macaroni and Cheese. I lost at Monopoly but won in the kitchen.

Here is my mom’s best mac and cheese recipe that will keep your friends wondering, what is that ingredient?

Here is what you need:

Sea salt

Vegetable oil

1 pound elbow macaroni or any pasta really

1-quart whole milk

8 tablespoons unsalted butter, sliced

1/2 cup all-purpose flour

12 ounces Gruyere cheese, grated

8 ounces extra-sharp Cheddar, grated

1/2 teaspoon freshly ground black pepper

1/2 teaspoon nutmeg

1 1/2 cups fresh white bread crumbs without the crust (they burn)


Preheat the oven to 375°F. Bring a large pot of unsalted water to a boil. Drizzle oil into the boiling water, add the macaroni and cook to your taste, I prefer my pasta a little more than al dente.

Warm the milk in a small saucepan, but do boil. Melt 6 tablespoons butter in a large (4-quart) pot and add the flour all at once. Cook over low heat for ninety seconds, stirring with a whisk or wooden spoon. Mix in the hot milk and cook for a minute or two more, until thickened and smooth. Off heat, stir in the Gruyere, Cheddar, 1 tablespoon salt and pepper, and nutmeg, adding the cooked macaroni and stir well. Pour into a baking dish.

Melt the remaining 2 tablespoons of butter, toss with the fresh bread crumbs to coat evenly, and sprinkle all over the top of the casserole. Bake for 30 minutes, or until the sauce is bubbly and the macaroni is golden, then sprinkle a slight amount of nutmeg on top with black pepper and some freshly grated parmesan. I also like making this with fresh crushed tomato as well for a Neapolitan type dish.

Dinner and Sunday night game night is served.

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