Mac & Cheese
Recipe By: Ina Garten
Vegetable oil
Kosher salt
1 pounds elbow macaroni or cavatappi (see Note)
1 quarts milk
8 tablespoons (1 stick) unsalted butter -- divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese -- grated (4 cups)
8 ounces extra-sharp cheddar -- grated (2 cups)
1/2 teaspoons freshly ground black pepper
1/2 teaspoons grated nutmeg
3/4 pounds fresh tomatoes (4 small)
1 1/2 cup fresh white bread crumbs (5 slices -- crusts removed)
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the
macaroni and cook according to the directions on the package, 6 to 8
minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt
6 tablespoons of butter in a large (4-quart) 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 minute or two more, until
thickened and smooth. Off the heat, add the Gruyere, cheddar, 1
tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir
well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2
tablespoons of butter, combine them with the fresh bread crumbs, and
sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is
bubbly and the macaroni is browned on the top.
Note: To make ahead, put the macaroni and cheese in the baking dish,
cover, and refrigerate until ready to bake. Put the tomatoes and
bread crumbs on top and bake for about 40 to 50 minutes.
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