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kosher salt vegetable oil elbow macaroni milk unsalted butter flour Gruyere Cheddar cheese ground black pepper ground nutmeg tomato fresh white breadcrumbs
Viewed: 115 - Published at: 3 years agoIngredients
- kosher salt
- vegetable oil
- 1 lb elbow macaroni or 1 lb cavatappi pasta
- 1 quart milk
- 8 tablespoons unsalted butter, divided
- 12 cup all-purpose flour
- 12 ounces gruyere, grated (4 cups)
- 8 ounces extra-sharp cheddar cheese, grated (2 cups)
- 12 teaspoon fresh ground black pepper
- 12 teaspoon ground nutmeg
- 34 lb fresh tomato (4 small)
- 1 12 cups fresh white breadcrumbs (5 slices, crusts removed)
Method
- Preheat the oven to 375*F.
- Drizzle oil into a large pot of boiling salted water.
- Add the macaroni and cook according to the directions on the package, 6 to 8 minutes.
- Drain well.
- 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.
- Slice the tomatoes and arrange on top.
- Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, 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.
- My Note: 7-2013 I made this tonight, instead of bread crumbs, I used panko.
- I was so surprise many people omitted the tomatoes, I did use tomatoes (one small.
- It turn out not that cheesy, my kids enjoy.
- Next time I would under cook the pasta, so that they don't get mushy when baked in the oven.
- Will definitely be making this recipe again.
