Mac & Cheese
Julie
ingredients
- Kosher salt
- Vegetable oil
- 1 lb elbow macaroni
- 1 quart milk
- 1 stick butter
- 1/2 cup flour
- 12 ounces gruyere cheese, grated (4 cups)
- 8 ounces sharp cheddar cheese, grated (2 cups)
- 1/2 tsp. fresh ground pepper
- 1/2 tsp. nutmeg
- 1 1/2 cups fresh white bread crumbs (5 slices, crust removed)
directions
- 1
Preheat oven to 375.
- 2
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well.
- 3
Heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a separate large 4 quart pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk to make a roux. While whisking, at the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat and add the gruyere, cheddar, 1 tablespoon salt, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish.
- 4
Melt remaining 2 tablespoons of butter and combine with fresh bread crumbs. Sprinkle on top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on top.
Source: Barefoot Contessa
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