Mac & Cheese

Ingredients:

• Kosher salt
• Vegetable oil
• 1 lb. elbow macaroni or cavatappi
• 1 qt. milk
• 8 tbsp. (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 oz. Gruyere cheese, grated (4 cups)
• 4 oz. extra-sharp cheddar, grated (2 cups)
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. nutmeg
• 1-1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions:

1. Preheat the oven to 375 degrees.
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. Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 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 Gruyère, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
4. Melt the remaining 2 tablespoons of butter, combine them 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.

Submitted by Bill Stoecker and adapted from Barefoot Contessa Family Style by Ina Garten