Week 17: Recipe #3--Mac and Cheese

I'm always looking for a good mac and cheese recipe, and I found this one on the Food Network website; it's from the Barefoot Contessa (see link below).  It was really good, and anything that has "croutons" Lily will devour.  Pretty easy to make, too.  I served it with green beans and applesauce (what we had on hand).  It says it makes 6-8 servings, but I think it could serve more.  I will definitely half the recipe next time I make it.

Photo from Barefoot Contessa

You'll Need:

• kosher salt
• vegetable oil
• 1 lb. elbow macaroni or cavatappi
• 1 quart milk
• 8 Tblsp. (1 stick) unsalted butter, divided
• 1/2 c. all-purpose flour
• 12 oz. gruyere, grated (4 cups)
• 8 oz. extra-sharp cheddar, grated (2 cups, or 1 pkg.)
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. ground nutmeg
• 3/4 lb. fresh tomatoes (4 small)
• 1 1/2 c. fresh white bread crumbs (5 slices, crusts removed)

Preparation:

1. Preheat oven to 375 degrees.
2. Drizzle oil into a large pot of boiling salted water.  Add the macaroni and cook according to directions on the package, 6 to 8 minutes.  Drain well.
3. Meanwhile, heat the milk in a small saucepan, but don't boil it.  Melt 6 tablespoons of butter in a large (4-qt) 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 (here I added a touch more flour, as it didn't thicken up as I wanted it to).  Off the heat, add the cheeses, 1 tablespoon salt, pepper, and nutmeg.  Add the cooked macaroni and stir well.  Pour into a 3-qt baking dish.
4. 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 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Recipe and link:  http://www.foodnetwork.com/recipes/ina-garten/mac-and-cheese-recipe2/index.html