Mac and Cheese

From Krisann:

This recipe is definately one that you will add to your favorite comfort foods.  I broke this recipe out at the request of my son who was home from college for the Thanksgiving weekend, I doubled the recipe and we are still enjoying it.  I must say that it tastes even better leftover.  I hope that you enjoy this one as much as my family does.


  • Kosher Salt
  • Vegetable Oil
  • 1 lb elbow macaroni of cavatappi
  • 1 qt milk (I use skim)
  • 8 TBLS (1 stick) unsalted butter, divided
  • 1/2 cup flour
  • 12 ounces Gruyere cheese, grated (4 cups)
  • 8 ounces extra sharp cheddar, grated (2 cups)
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp ground nutmeg
  • 4 small fresh tomatoes
  • 1 1/2 cups fresh whole wheat bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees

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 TBLS 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 of two more, until thickend and smooth.  Off the heat, add the Gruyere, Cheddar, 1 TBLS salt, pepper and nutmeg.  Add the cooked macaroni and stir well.  Pour in a 3-quart baking dish.

Slice the tomatoes and arrange on top.  Melt the remaining 2 TBLS 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 top.


Posted on December 12, 2011, in Dinners, Pasta, Vegetarian Options and tagged , , . Bookmark the permalink. Leave a comment.

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