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Homemade Macaroni & Cheese

Last Saturday, my family and I had some friends over for a summer barbecue. I wanted to help with the cooking and decided to make macaroni and cheese. Everyone loved it; this recipe is a favorite!

-Alex

(Serves 6 to 8)

Ingredients:

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi (double elbow)
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere cheese, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated(2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon nutmeg
• 3/4 pound fresh tomatoes (4 small) (optional)
• 1-1/2 cups fresh white bread crumbs (5 slices of bread, crusts removed)

Directions:

1. Preheat the oven to 375 degrees.
2. Drizzle oil into a large pot of boiling salted water.
3. Add the macaroni and cook accordingly to the instructions on the package (usually 6 to 8 minutes). Drain well when cooked.
4. Meanwhile, heat the milk in a small saucepan, but do not boil it.
5. Melt 6 tablespoons of butter in a large (4 quart) pot and add the flour.
6. Cook the butter and flour over low heat for two minutes, stirring with a whisk.
7. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
8. Turn off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg.
9. Add the cooked macaroni and stir well.
10. Pour into a 3-quart baking dish .
11. Slice the tomatoes and arrange on top.
12. Melt the remaining 2 tablespoons of butter, combine them with fresh bread crumbs, and sprinkle on the top.
13. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Alex’s Suggestions:

To make ahead, put the macaroni and cheese in a baking dish, cover, and refrigerate until ready to bake. Put the tomatoes and bread crumbs on top and bake for 40 to 45 minutes.

Contributed by: Alex Lacqua

Shop for ingredients, baking dishes, or pots and pans: Amazon.com or Chefs Catalog