Macaroni and Cheese from Ina Garten (Barefoot Contessa)

KathyP53's Note:

One of my favorite comfort foods made by Ina with cheddar and gruyere cheese and topped with fresh tomatoes.

• Total Time: 50 mins
• Prep Time: 15 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• kosher salt, to taste
• vegetable oil, if desired
• 1 lb elbow macaroni or 1 lb cavatappi pasta
• 1 quart milk
• 8 tablespoons unsalted butter (divided)
• 1/2 cup all-purpose flour
• 12 ounces gruyere cheese, grated (4 cups)
• 8 ounces extra-sharp cheddar cheese, grated
• 1 tablespoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 lb fresh tomato (4 small)
• 1 1/2 cups fresh white breadcrumbs (5 slices, crusts removed)

Directions:

1. Preheat oven to 375 degrees.
2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well.
3. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4 qt.) 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 minutes or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoons salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish.
4. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine butter with fresh breaf crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top.

Reviews

[DebS #2]

Oh boy what joy! Comfort food like this is just plain decadent! I could not find Gruyere cheese at our store so I used the grated package mix of Swiss and Gruyere and a 2 cup package of extra sharp Cheddar. The nutmeg in this is the perfect touch. I served it with Potage de Tomate (or Tomato Soup if you prefer!!) for the supreme mac and cheese and tomato soup combo.

[PearTree]

This was fantastic! Wouldn't change a thing! YUM!

[Chef #643439]

This is a great twist on a classic Mac 'n Cheese recipe...followed directions as close as possible just to see how it would be and it turned out terrific...The guyere cheese is the secret. I
picked a fresh tomato and sliced it for the topping.It gave the dish a slight acidic tang that was a compliment to the almost sweet cheesy dish..A definite keeper !..Thanks
wcjack