Essentials: Ina Garten's Mac & Cheese

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1.5 cups breadcrumbs fresh white (made from 5 slices bread, crusts removed)
• 2 cups sharp cheddar cheese extra-sharp grated
• 1 pound elbow macaroni 
• 0.5 cup flour all-purpose
• 4 cups gruyere cheese grated
• 6 servings kosher salt 
• 1 quart milk 
• 0.5 teaspoon nutmeg 
• 8 tablespoons butter unsalted divided
• 6 servings vegetable oil 

Equipment

• sauce pan
• oven
• whisk
• pot
• baking pan

Directions

1. Preheat the oven to 375°F. Bring a large pot of salted water to a boil.
2. Drizzle oil into the boiling water, add the macaroni, and cook according to package instructions, 6-8 minutes.
3. Drain well.
4. Meantime, heat the milk in a small saucepan, but do not allow it to boil. Melt 6 tablespoons butter in a large (4-quart) pot and add the flour all at once. Cook over low heat for 2 minutes, stirring with a whisk.
5. Whisk in the hot milk and cook for a minute or two more, until thickened and smooth. Off heat, stir in the Gruyère, Cheddar, 1 tablespoon salt pepper, and nutmeg.
6. Add the cooked macaroni and stir well.
7. Pour into a 3-quart (9 x 13-inch) baking dish.
8. Melt the remaining 2 tablespoons of butter, toss with the fresh bread crumbs to coat evenly, and sprinkle all over the top of the casserole.
9. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on top.