Mac and Cheese Recipe

• Level: Easy
• Yield: Serves 6 to 8
• Nutritional Information Per Serving (1 of 8 servings): Calories 953, Total Fat 55 g, Saturated Fat 29 g, Carbohydrates 72 g, Dietary Fiber 4 g, Sugars 10 g, Protein 42 g, Cholesterol 148 mg, Sodium 895 mg

• 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 (about 4 cups)
• 8 ounces extra-sharp Cheddar, grated (about 2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound fresh tomatoes (approximately 4 small ones)
• 1 1/2 cups fresh white bread crumbs (from 5 slices, crusts removed)

1. Set your oven to 375F (190C) to preheat.
2. Pour a little oil into a large pot of boiling salted water. Cook the macaroni according to package instructions, usually about 6 to 8 minutes, then drain thoroughly.
3. While the pasta cooks, warm the milk in a small saucepan without allowing it to boil. In a large 4-quart pot, melt 6 tablespoons of butter, then stir in the flour. Cook over low heat for 2 minutes, whisking continuously. Gradually whisk in the hot milk and cook for another minute or two until the mixture thickens and becomes smooth. Remove from heat and mix in the Gruyere, Cheddar, salt (1 tablespoon), pepper, and nutmeg. Fold in the drained macaroni until well combined. Transfer this mixture to a 3-quart baking dish.
4. Cut the tomatoes into slices and layer them on top of the macaroni. Melt the remaining 2 tablespoons of butter and stir it into the bread crumbs. Sprinkle this mixture over the tomatoes. Bake for 30 to 35 minutes, or until the sauce is bubbling and the top of the macaroni turns golden brown.

Recipe adapted from Barefoot Contessa Family Style, copyrighted 2002 by Ina Garten, published by Clarkson Potter. All rights reserved.