Ingredients
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomato plants (4 small)
- 1 1/2 cups fresh white-colored bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 levels F.
Drizzle oil right into a large pot of boiling salted water. Add some macaroni and prepare based on the directions around the package, six to eight minutes. Drain well.
Meanwhile, heat the milk in a tiny saucepan. try not to boil it. Melt 6 tablespoons butter inside a large (4-quart) pot and add some flour. Prepare over low heat for just two minutes, stirring having a whisk. While whisking, add some hot milk and prepare for just a few minutes more, until thickened and smooth. From the heat, add some Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add some cooked macaroni and stir well. Pour right into a 3-quart baking dish .
Slice the tomato plants and arrange on the top. Melt the rest of the two tablespoons of butter, combine all of them with the new bread crumbs. and sprinkle on top. Bake for 30 to 35 minutes, or before the sauce is bubbly and also the macaroni is browned on top.
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