Tuesday, July 12, 2011

Mac & Cheese ala Ina

Macaroni & Cheese ala Ina
Serves: 6-8
** 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

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)

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.

No comments:

Post a Comment