Mac & Cheese ala Ina

Macaroni & Cheese ala Ina

Serves: 6-8

Source: Food Network, Ina Garten

** The changes I made were very minimal; they are the notes in (parenthesis, bold and italic).

OBJ:  TCW be able to make “real” mac & cheese

Ingredients:

Kosher salt

Vegetable oil

1 pound elbow macaroni or cavatappi (I used elbow)

1 quart milk (I used whole 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 black pepper

1/2 teaspoon ground nutmeg

3/4 pound fresh tomatoes (4 small) (I used 1 can whole plum tomatoes drained and torn because I didn’t have fresh)

1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) (I used same amount of Italian style bread crumbs)

Procedures:

1. Preheat the oven to 375 degrees F.

2. 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.

3. Meanwhile, heat the milk in a small saucepan, but don't boil it.

4. 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.

5. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.

6. Take the pot off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well.

7. Pour into a 3-quart baking dish.

8. Slice the tomatoes and arrange on top. (Here is where I tore up my whole plum tomatoes from the can and arranged them on top)

9.  Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs (or combine butter with the premade breadcrumbs like I used), and sprinkle on the top.

10. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.