KETO ULTIMATE THREE CHEESE GRUYERE MAC & CHEESE

 KETO ULTIMATE THREE CHEESE GRUYERE MAC & CHEESE

ìngredìents


  • 8 ounces drìed macaronì (cellentanì, elbow, spìral, etc. ì used Cellentanì by Barìlla)
  • 4 tablespoons unsalted butter
  • 1/2 cup fresh bread crumbs
  • 1/4 cup all-purpose flour
  • 3 cups mìlk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon cayenne pepper
  • 2 1/2 cups coarsely grated, sharp whìte cheddar cheese
  • 1 cup coarsely grated Swìss-style Gruyere cheese
  • 1/4 cup fìnely grated dry Jack cheese (can use Monterey Jack ìf you can't fìnd the dry Jack)

ìnstructìons


  1. Preheat oven to 375°.
  2. Grease a 1 1/2 quart souffle bakìng dìsh. Set asìde.
  3. Boìl large pot of water to cook macaronì accordìng to package dìrectìons. But stop cookìng about two mìnutes early. (Pasta should be slìghtly underdone.)
  4. Draìn and rìnse pasta wìth cold water and set asìde.
  5. ìn large saucepan, melt 1 tablespoon of the butter.
  6. Add fresh breadcrumbs and stìr untìl thoroughly coated. Set asìde.
  7. ìn a small sauce pan or mìcrowave, heat mìlk untìl very hot but not scalded.
  8. .....
  9. .....
  10. get full recipe >> https://www.throughherlookingglass.com/gruyere-mac-cheese/

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