To-Die-For Mac and Cheese
Updated: Jul 8, 2019
Mac and Cheese is famous for it's rich, smooth taste, and when we say it's to die for, it may be a little bit of an over exaggeration, but only because then you wouldn't be able to enjoy it! See the recipe below.
Serves: 6 to 8
What you will need:
1 pound elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 oz. gruyere cheese, grated
8 oz. extra-sharp Cheddar, grated
1/2 tsp freshly ground black pepper
1/2 tsp ground nutmeg
3/4 pound fresh tomatoes
1 1/2 cups bread crumbs
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling, lightly salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
In the meantime, heat the milk in a small saucepan. Do not boil. Melt 6 tablespoons of butter in a medium pot and add the flour. Cook over low heat for 2 minutes, using a whisk to stir. While whisking, add the hot milk and cook for a minute or two more, until smooth and thick. Turn off the heat, add the gruyere cheese, cheddar cheese, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
If you enjoyed this recipe, please let me how yours turn out by leaving your tips and tricks in the comment section below. Have a good day!