Gratineed Macaroni and Cheese With Tomatoes |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My favorite macaroni and cheese but I love thyme! Ingredients:
16 ounces elbow macaroni |
6 tablespoons unsalted butter, divided, plus more |
butter, for dish |
1 1/4 cups baguette, torn into small pieces |
1 tablespoon fresh thyme, chopped |
1 1/2 teaspoons coarse salt, divided |
3/4 teaspoon pepper, divided |
3 1/2 cups milk |
5 tablespoons flour |
1 pinch nutmeg |
4 cups sharp cheddar cheese, shredded |
16 ounces tomatoes, cut into 1 inch chunks |
Directions:
1. Bring a large pot of water to a boil.
2. Cook pasta until just beginning to soften, 2 to 3 minutes (it will not be fully cooked).
3. Preheat oven to 350 degrees.
4. Drain and rinse macaroni.
5. Butter a 9 X 13 inch pan or 3 quart casserole; set aside.
6. Melt 2 tablespoons butter, and pour over bread in a medium bowl; add 1 teaspoon thyme, 1/2 salt, and 1/4 teaspoon of pepper, and toss.
7. Heat milk in a sauce pan over medium heat until warm.
8. Heat remaining 5 tablespoons of butter in a high sided skillet or a pot over medium heat until foaming.
9. Add flour, cook, whisking 1 minute.
10. Whisk in warm milk a little at a time.
11. Cook, whisking constantly, until bubbling and thickened, 8-10 minutes.
12. Remove milk mixture from heat.
13. Add 1 teaspoon salt, 1/2 teaspoon pepper, 2 teaspoons thyme, nutmeg, and cheese to pan; stir until cheese is melted.
14. Stir pasta and tomatoes into cheese sauce.
15. Pour into buttered dish; sprinkle with bread topping.
16. Bake until bubbly and golden, about 30 minutes.
17. Let cool slightly before serving.
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