My Favorite Macaroni & Cheese

Impressive enough for a dinner party when baked in an elegant casserole dish, but also perfect for a weeknight dinner at home with the kids. I make this for friends when they have babies (it freezes well) and for Christmas dinner as fabulous complement to biscuits and ham. Use the best possible ingredients - particularly the highest-quality, tastiest cheeses to make this versatile, comforting crowd pleaser that is absolutely delicious and nearly impossible to screw up.

ingredients

Kosher salt (will use to taste)
2 tsp. canola oil
1 pound elbow macaroni or cavatappi
1 quart whole milk
8 tablespoons, extra creamy (European) (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces best-quality Gruyere (just under a pound), shredded (4 cups)
8 ounces best-quality extra-sharp Cheddar, shredded (2 cups)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1/2 cup grated best-quality parmesan cheese
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

directions

1
Preheat the oven to 375 degrees F.
2
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, minus 1-2 minutes, since the pasta will cook longer in the oven. Drain well.
3
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.
4
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs and parmesan, 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.

Source: Julie