MAC AND CHEESE (BAREFOOT CONTESSA)

MAC AND CHEESE (BAREFOOT CONTESSA) image

Yield 6-8

Number Of Ingredients 12

Kosher salt
Vegetable oil
1 lb elbow macaroni or cavatappi
1 quart milk
8 tbsp unsalted butter, divided
1/2 cup flour
12 oz Gruyere, grated (four cups)
8 oz extra sharp Cheddar, grated (two cups)
1/2 tspn black pepper
1/2 tspn ground nutmeg
3/4 lb fresh tomatoes (four small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Steps:

Drizzle oil into a large pot of boiling salted water. Add macaroni and cook to directions. Drain. Heat milk in small saucepan, don't boil. Melt 6 tbls butter in large pot and add flour. Cook over low heat for 2 minutes, stirring with whisk. While whisking, add hot milk and cook for a minute or two more, until thickened and smooth. Turn off heat, and add cheese, 1 tblsp salt, pepper, and nutmeg. Add macaroni and stir well. Pour into 3-quart baking dish. Slice tomatoes and arrange on top. Melt remaining butter, combine with bread crumbs, and sprinkle on top. Bake for 30 to 35 minutes, or until sauce is bubble and macaroni is browned on top.