thanksgiving was a great meal and we had a lot of fun cooking for everyone. the spread included spinach souffle, wild rice salad, roasted winter vegetables, mashed potatoes with caramelized shallots & creme fraiche, whipped sweet potatoes with orange, buttermilk biscuits with green onion, cranberry tangerine conserve and, of course, turkey. i highly recommend brining a turkey overnight, which we tried for the first time this year. but with all those delicious sides to choose from, our favorite by a landslide was the baked mac & cheese. gooey, oozy, and oh so comforting, this is a dish i'll be making again soon . . . maybe for christmas!Baked Mac & Cheese
1 pound macaroni or shells
1 quart milk
6 tbs unsalted butter
1/2 cup flour
12 oz Gruyere, grated
8 oz sharp cheddar, grated
salt & pepper to taste
1 cup bread crumbs
preheat oven to 375 degrees F. bring a large pot of salted water to a boil and cook pasta according to package directions. drain well.
heat the milk in a small saucepan over low heat but do not boil. in a large pot, melt butter and add flour. cook over low heat for 2 minutes and stir with a whisk. slowly whisk in the hot milk and cook for 2-4 minutes until smooth and thickened. take off the heat and whisk in cheese, salt and pepper. add the cooked pasta and stir to combine.
pour into a 3-quart baking dish and top with bread crumbs. bake 20-30 minutes until the sauce is bubbly and top is nicely browned. enjoy!