Thursday, May 15, 2008

Mac & Cheese

Okay, so Millie requested this and P.S, it IS good. All my good recipes are from Ina Garten. I do make changes because I can't be fancy all the time, right? I make this when I have to take dinner to someone. It's pretty easy but it takes A LOT of pans and can get chaotic for about ten to fifteen minutes [translation: make sure kid is occupied] So here it is . . .

Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi (corkscrew)
1 quart milk (I use whole but you know . . . you don't have to)
8 TB unsalted butter, divided
1/2 C all-purpose flour
12 ounces Gruyere cheese [I always use mozzarella instead because I'm cheap], grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 tsp freshly ground pepper
1/2 tsp nutmeg (except only when I have it. I've only used it maybe once)
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375

Drizzle oil into a large pot of boiling salted water. ADd the macaroni and cook about six to eight minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 TB of butter in a large pout and add 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 cheese, 1 TB salt, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into a 3 qt. baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 TB butter and combine them with the bread crumbs, and sprinkle them on top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on top.

*You can make this ahead by doing the mac and cheese part and then refrigerating it until you are ready to bake. Just add the tomatoes and cheese and bake it for 40-50 minutes.

2 comments:

millie said...

Thanks so much Dee. I am going to make this tonight.

T&H&baby said...

I want to eat this picture.