4 ½cupssharp white cheddar, freshly grated, from a good quality block
1 ¼cupsPecorino Romano, freshly grated, from a good quality block
Instructions
Heat oven to 375F with rack in middle position. Grease a 9x13 casserole dish and set aside.
Fill large pot with salted water. Bring to boil, add macaroni and cook 2 minutes less than the package states for al dente. You want the pasta a bit undercooked, as it will continue to cook in oven. Transfer macaroni to colander, rinse well with cool water, and set aside to drain.
In saucepan, heat milk until hot and set aside - watch that it doesn't spill over. In a large pot, melt butter over medium heat. When butter starts bubbling, add flour and cook 1-2 minutes, constantly stirring.
Add hot milk into flour-butter mixture, whisking constantly. Continue cooking/whisking on medium heat until mixture bubbles and becomes thick, about 10 min.
Turn heat off. Stir in garlic and onion powder, nutmeg, black pepper, and dry mustard. Add 3 cups of the white cheddar and 1 cup of the Pecorino Romano. Mix thoroughly until cheeses are melted and sauce is smooth and creamy.
Add cooked macaroni into cheese sauce and stir to combine well. Pour mixture into greased casserole dish, distributing evenly.
Sprinkle top with remaining 1 1/2 cups white cheddar and 1/4 cup Pecorino Romano. Bake until top is golden brown, about 30 min. If needed, set under broiler for 1-2 minutes for more browning. Let rest 5 minutes and serve.
Notes
Optional bread crumbs: Cube 6 slices of good quality (crust removed) bread into small pieces. Place in bowl and mix with 2 TB melted butter. Scatter breadcrumbs over top of casserole right before baking.
Yields about 12 servings as a side dish.
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