Onward to my first post in 2 months!
Because I had heard such great things, and because I love mac n' cheese.... I had to make this recipe for my own peace of mind. And let me tell you - it's good people. I loved the flavor of the Gruyere cheese and thought it added a twist to your regular mac n' cheese. The cheese was creamy, and the topping added just enough crunch. The tomatoes were perfectly cooked and I loved them, but if you didn't they're easy enough to pick out.
Barefoot Contessa Mac and Cheesesource: Foodnetwork.com, slightly adapted by Amy's New Kitchen
- Sea salt
- 1 lb elbow macaroni
- 1 qt milk
- 1 stick unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 oz Gruyere, grated (4 cups)
- 8 oz extra-sharp Cheddar, grated (2 cups)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp ground nutmeg
- 4 small fresh tomatoes
- 1/2 cup bread crumbs or Panko
Cook pasta according to directions in salted water. Al dente is my preference.
While the pasta is cooking, heat the milk in a small saucepan, be careful to keep it from boiling. Melt 6 Tbsp butter in a large pot and add the flour. Cook on low heat for 2 minutes and continually stirring with a whisk. Continue whisking then add in the hot milk and cook until thickened slightly and smooth. Remove from heat and add the cheeses, 1 Tbsp salt, pepper, and nutmeg. Add in the cooked macaroni and stir well. Pour into a baking dish.
Slice the tomatoes and arrange on top of the mac. Melt the remaining 2 Tbsp of butter and combine with the breadcrumbs and sprinkle evenly over the mac and tomatoes. Bake for 30 minutes until the cheese is bubbly and the breadcrumbs are slightly browned.
So this is healthy because it has tomatoes in it, right? :) Doesn't matter -it's worth all those delicious calories.