Magnificent Macaroni and Cheese - Travis'

Post date: Feb 22, 2009 1:52:33 AM

1 pound fusilli, cavatappi, or elbow macaroni (or sprials)

1 Quart Milk

8 tablespoons (1 stick) of unsalted butter

1/2 cup all-purpose flour

12 ounces Gruyere (or strong swiss cheese), grated (in food processor)

8 ounces extra-sharp cheddar, grated (in food processor)

1 tablespoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon nutmeg

3/4 pound fresh tomatoes, sliced

1/2 cups fresh white breadcrumbs (made from 5 slices white bread, pulsed in a food processor)

Directions:

1. Heat over to 375 degrees. Bring a large pot of salted water to a boil. Drizzle the oil into the boiling water, add the pasta, and cook according to package instructions. Drain well

2. Meanwhile, heat the milk in a small saucepan, but do not allow it to boil. Melt 6 tablespoons of the butter in a large (4 quart) pot and add the flour all at once. Cook over low heat for 2 minutes, stirring with a whisk. Whisk in the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat and stir in the cheeses, salt, pepper, and nutmeg. Add the cooked pasta and stir well. Pour into a 9-by-13-inch baking dish.

3. Arrange the tomato slices on top. Melt the remaining 2 tablespoons of butter; toss with the fresh breadcrumbs to coat evenly, and sprinkle all over the top of the casserole. Bake for 30 to 35 minutes, or until the sauce is bubbly and the pasta is brown on top. Let rest 5 minutes before serving.