November 13, 2011
Julie & Sue's Mac N Cheese
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra sharp Cheddar, grated (2 cups) (we used White extra sharp Cheddar)
1/2 teaspoon freshly ground pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crust removed)
Preheat oven to 375 degrees.
Drizzle oil into large pot of boiling, salted water. Add the macaroni and cook according to the directions on the
package or 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. Take off the heat add
the Gruyere, Cheddar and 1 tablespoon Kosher salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish sprayed
with a little Pam.
Slice the tomatoes and arrange on top. (Can be roasted first). 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 bubble and the macaroni is browned on top.