Macaroni and Cheese from Ina Garten (Barefoot Contessa) |
|
 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
One of my favorite comfort foods made by Ina with cheddar and gruyere cheese and topped with fresh tomatoes. 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.
|
|