Email to Cat      

Mac & Cheese

Source of Recipe

From "Barefoot Contessa Family Style" by Ina Garten


Recipe Introduction

"I know that mac & cheese is considered kids' food, but the tomatoes and bread crumbs on top of this one make it fit for company. And it's still the feel-good food you want to eat. Perfect!"

List of Ingredients

â—¦ Kosher salt
â—¦ Vegetable oil
â—¦ 1 pound elbow macaroni or cavatappi
â—¦ 1 quart milk
â—¦ 8 tablespoons (1 stick) unsalted butter, divided
â—¦ ½ cup all-purpose flour
â—¦ 12 ounces Gruyère cheese, grated (4 cups)
â—¦ 8 ounces extra-sharp Cheddar, grated (2 cups)
â—¦ ½ teaspoon freshly ground black pepper
â—¦ ½ teaspoon nutmeg
â—¦ ¾ pound fresh tomatoes (4 small)
â—¦ 1 ½ cups fresh white bread crumbs (5 slices, crusts removed)


Recipe

Preheat the oven to 375 degrees.

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 Gruyère, 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.


Serves 6 to 8



• Instead of elbow macaroni, it's fun to use cavatappi, a corkscrew-shaped pasta by De Cecco, if you can find it.

• 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.