mac and cheese

prep time:  tbd
cook time:  30 - 35 minutes
servings:  6 - 8

vegetable oil
1 pound fusilli, cavatappi, or elbow macaroni
1 quart milk
1 stick unsalted butter
1/2 cup flour
12 ounces gruyere - grated
1 tablespoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
3/4 pound tomatoes - sliced
1 1/2 cups breadcrumbs

1.  heat oven to 375 degrees.  bring a large pot of salted water to a boil.  drizzle the oil into the boiling water, add the pasta, and cook according to package instructions.  drain well.

2.  meanwhile, heat the milk in a small saucepan, but do not allow it to boil.  melt 6 tablespoons of the butter in a large pot and add the flour all at once.  cook over low heat for 2 minutes, stirring with a whisk.  whisk in the hot milk and cook for a minute or two more, until thickened and smooth.  remove from heat and stir in the cheeses, salt, pepper, and nutmeg.  add the cooked pasta and stir well.  pour into a 9 x 13-inch baking dish.

3.  arrange the tomato slices on top.  melt the remaining 2 tablespoons of butter; toss with the breadcrumbs to coat evenly, and sprinkle over the top of the casserole.  bake for 30 - 35 minutes, or until the sauce is bubbly and the pasta is browned on top.  let rest 5 minutes before serving.

- gq

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