1.5 cups bread crumbs fresh white (5 slices, crusts removed)
2 cups cheddar extra-sharp grated
1 pound elbow macaroni
0.5 cup flour all-purpose
0.5 teaspoon ground nutmeg
4 cups gruyere cheese grated
8 servings kosher salt
1 quart milk
0.8 pound tomatoes fresh (4 small)
8 tablespoons butter unsalted divided (1 stick)
8 servings vegetable oil
Equipment
sauce pan
oven
whisk
pot
baking pan
Directions
Watch how to make this recipe.
Preheat the oven to 375 degrees F.
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 tablespoons 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 or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg.
Add the cooked macaroni and stir well.
Pour into a 3-quart baking dish.
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 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
