Photo: http://www.flickr.com/photos/sifu_renka/5168022673/sizes/l/in/photostream/ |
You'll Need:
- kosher salt, to taste
- vegetable oil, if desired
- 1 lb elbow macaroni or 1 lb cavatappi pasta
- 1 quart milk
- 8 tablespoons unsalted butter (divided)
- 1/2 cup all-purpose flour
- 12 ounces gruyere cheese, grated (4 cups)
- 8 ounces extra-sharp cheddar cheese, grated
- 1 tablespoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon ground nutmeg
- 1 lb. bacon, cooked and chopped
- 1/4 cup of chopped fresh chives
- 3/4 lb fresh tomato (4 small)
- 1 1/2 cups fresh white breadcrumbs (5 slices, crusts removed)
Directions:
- Preheat oven to 375 degrees
- Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well.
- Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4 qt.) 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 minutes or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoons salt, pepper, bacon, chives, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish.
- Slice the tomatoes and arrange on top (optional). Melt the remaining 2 tablespoons of butter, combine butter with fresh breaf crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top.
Hope you enjoy reading our blog, and trying this delicious recipe!
Sizza
my family doesn't like gruyere cheese, is there another that would be good?
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