Why Hollywood won't cast Hilary Swank anymore
Prep Time:
Cook Time:
Servings:
6 servings
Ingredients
  • 1 pound macaroni
  • 1 cup plain bread crumbs
  • 1 teaspoon, plus more to taste salt
  • 1 teaspoon, plus more to taste freshly ground black pepper
  • 8 tablespoons (1 stick) unsalted butter
  • 3 tablespoons flour
  • 3 cups milk
  • 1 teaspoon smoked paprika
  • 9 ounces smoked Gruyere cheese
Directions
  1. Preheat the oven to 350 degrees F.
  2. Fill a large pasta pot with water and bring to a boil. Add a hefty pinch of salt, and add the pasta.  Cook according to package instructions until al dente.
  3. Drain the pasta, return to the pot, and add 1 tablespoon butter. Toss to coat, and set aside.
  4. Combine the breadcrumbs and parsley in a small bowl. Season with 1 teaspoon each of salt and pepper. Add the melted butter and combine with a fork. It's okay if clumps to form. Set aside.
  5. In a heavy bottomed 2-quart saucepan, melt 3 tablespoons butter over medium heat. Add the flour and whisk to combine, cooking for 3 to 5 minutes, until blond and bubbling. Stir constantly, and do not let brown.
  6. Add a little of the milk to the flour butter mixture and whisk to combine. The mixture will look like scrambled eggs. Slowly add the remaining milk in a steady stream, stirring with a whisk to combine. Cook, stirring constantly, until thickened, about 6 to 8 minutes. This is your bechamel sauce.
  7. Remove the bechamel from the heat. Add the paprika, salt, and pepper, and stir to combine. Fold in a little more than half of the grated cheese.  Add to the pasta and fold to combine.
  8. Pour into a greased 9 x 13-inch glass casserole dish. Sprinkle the breadcrumbs on top, creating an even coating. Top with the remaining grated gruyere.
  9. Bake in the oven for 30 minutes. Let stand 5 minutes and serve.