The Contessa's Mac & Cheese
Colleen
ingredients
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni
- 1 quart milk
- 1 stick of unsalted butter
- 1/2 cup all purpose flour
- 4 cups Gruyere, grated
- 2 cups extra sharp cheddar, grated
- 1/2 tsp freshly ground pepper
- 3/4 pound fresh tomatoes
- 1/2 tsp nutmeg
- 1 1/2 cup fresh white bread crumbs
directions
- 1
Preheat oven to 375°.
- 2
Drizzle oil in 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
Meanwhile, heat the mil in a saucepan, but don’t boil it. Melt 6 tbsp 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 tbsp salt, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish.
- 4
Slice the tomatoes and arrange them on top. Melt the remaining 2 tbsp of butter combine them with the fresh bread crumbs and sprinkle on top. Bake for 30 to 35 minutes.
Source: Contessa
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