Macaroni and Cheese from Ina Garten (Barefoot Contessa)

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

• Ready In: 50 mins
• Serves: 6-8

Ingredients

•  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.