Macaroni And Cheese From Ina Garten (barefoot Contessa)

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• kosher salt, to taste
• vegetable oil, if desired
• 1 lb elbow macaroni or 1 lb cavatappi pasta
• 1 quart milk
• 8 tablespoons unsalted butter (divided)
• 1/2 cup all-purpose flour
• 12 ounces gruyere cheese, grated (4 cups)
• 8 ounces extra-sharp cheddar cheese, grated
• 1 tablespoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 lb fresh tomato (4 small)
• 1 1/2 cups fresh breadcrumbs (5 slices, crusts removed)

Recipe

• 1 preheat oven to 375 degrees.
• 2 drizzle oil into a large pot of boiling salted water. add the macaroni and cook according to the directions on the package, 6-8 minutes. drain well.
• 3 meanwhile, heat the milk in a small saucepan, but don't boil it. melt 6 tablespoons of butter in a large (4 qt.) pot and add the flour. cook over low heat for 2 minutes, stirring with a whisk. while whisking, add the hot milk and cook for a minutes or two more, until thickened and smooth. off the heat, add the gruyere, cheddar, 1 tablespoons salt, pepper, and nutmeg. add the cooked macaroni and stir well. pour into a 3 quart baking dish.
• 4 slice the tomatoes and arrange on top. melt the remaining 2 tablespoons of butter, combine butter with fresh breaf crumbs, and sprinkle on top. bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top.