mac & cheese

uber cheesy v-day dinner - barefoot contessa's recipe

serves 4

Ingredients
Kosher salt
Vegetable oil
1/2 pound elbow macaroni or cellentani
1/2 quart milk
4 tablespoons (1 stick) unsalted butter, divided
1/4 cup all-purpose flour
6 ounces Gruyere, grated (4 cups)
4 ounces extra-sharp Cheddar, grated (2 cups)
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
4 slow-roasted tomato slices (roast tomato slices w/ fresh thyme leaves @ 400 degrees for 20 minutes.)
1 1/2 cups fresh white bread crumbs / Japanese Panko

Directions1. Preheat the oven to 375 degrees F.
2. 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.
3. Heat the milk in a small saucepan, but don't boil it. Melt 3 tablespoons of butter in a large (4-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, 1/2 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 1 1/2-quart baking dish or 4 individual baking dishes.
4. Arrange the slow-roasted tomatoes on top.
5. Melt the remaining 1 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 25 to 30 minutes, or until the sauce is bubbly and the macaroni is browned on the top.