Mac and Cheese 1
Ingredients
- salt
- oil
- 225 g elbow macaroni
- 2 c milk
- 3 T butter
- 1/4 c Flour (Plain)
- 6 oz grated gruyere cheese
- 4 oz grated sharp cheddar cheese
- 1/2 t salt
- 1/4 t ground black pepper
- 1/4 t ground nutmeg
- 170 g fresh tomatoes
- 1 T butter
- 3/4 c fresh bread crumbs
Method
Preheat the oven to 375F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 3 tablespoons (42g) of butter in a 2-quart 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 minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 1.5-quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining tablespoon (14g) of butter, combine it with the fresh 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.
Notes
SJ Note March 2010: Tried this for lunch. Had to switch the cheeses (4oz gruyere, 6oz sharp cheddar) because that's what I had, and I was out of tomatoes. I didn't like the flavor at all. It's not creamy enough, and not flavorful enough.