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Mac 'n' cheese

Time 1 hour
Yields Serves 10
Mac ‘n’ cheese
(Christina House / Los Angeles Times)
1

Heat the oven to 375 degrees. Meanwhile, bring a large pot of salted water to a boil. Add the macaroni and cook according to the directions on the package. Drain.

2

Place the milk in a small saucepan and heat over medium heat to warm; be careful to watch that the milk does not come to a boil.

3

In a large pot, melt 6 tablespoons of butter over low heat, then whisk in the flour. Cook over low heat until the mixture comes together to form a roux, about two minutes. Whisk in the hot milkand cook, stirring, until the mixture thickens, about two minutes. Stir in the Gruyère, 1 1/2 cups cheddar and 1 cup of the Gouda cheese. Remove the pot from heat and stir in the nutmeg, black pepper and salt to taste. Add the macaroni and stir. Pour the mixture into a 9- by 13-inch baking dish.

4

Melt the remaining 5 tablespoons of butter. In a bowl, stir together the butter, bread crumbs, remaining cheddar and Gouda. Sprinkle the mixture over the top of the baking dish. Bake until the top is golden brown and the macaroni and cheese is bubbly, about 35 minutes. About 5 minutes before the dish is finished, sprinkle over the chopped jalapeños.

5

Bake until the top is golden brown and the macaroni and cheese is bubbly, about 35 minutes. Then remove and cool slightly before serving.

Adapted from a recipe from Ina Garten.

Jenn Harris is a senior writer for the Food section and is also the fried chicken queen of L.A. She has a BA in literary journalism from UCI and an MA in journalism from USC. Follow her @Jenn_Harris_.
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