I can't take credit for this recipe, props to Ina Garten.
Prepare macaroni as directed on the package. Drain well!
- Kosher Salt
- elbow macaroni - 1 pound
- milk - 1 quart
- Butler - 8 table spoons
- flour - 1/2 cup
- Gruyere cheese, grated - 12oz, (4 cups)
- extra sharp cheddar cheese - 8 oz (2 cups)
- black pepper - 1/2 teaspoon
- nutmeg - 1/2 teaspoon
- cherry tomatoes - 6-8 sliced
- bread crumbs - 1.5 cups without crusts
Prepare macaroni as directed on the package. Drain well!
- Heat milk in a small saucepan, but do not boil it.
- In a large (4 -quart) pot, melt butter and add the flour, cook over low heat for 2 min while whisking. While whisking, add the hot milk and cook till thick and smooth. Turn off the heat and stir in the Gruyere and Cheddar cheese, 1tbls of salt, pepper, and nutmeg. Pour into a 3 quart baking dish.
- Melt the remaining butter and combine the fresh bread crumbs and sprinkle on the top
- Arrange the tomatoes on the top of the bread crumb mixture.
- Bake for 35 minutes or until the sauce is bubbly and the macaroni is browned on the top.
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