Recipes : Mac and Cheese : Food Network

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Mac and Cheese
Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved

Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Instructions
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.