Source: http://beautyandthefeastblog.com/2013/11/07/recipe-a-very-indulgent-baked-mac-n-cheese/
Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
½ cup all-purpose flour
16 ounces Gruyere, grated (I got two blocks of 8 oz cheese)
8 ounces extra-sharp Cheddar, grated (2 cups)
½ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
½ teaspoon of chili powder
3/4 pound fresh tomatoes (4 small)
2 jalapeno peppers (minced)
1 ½ cups fresh white bread crumbs (5 slices, crusts removed..I used more like 8 though! See how much you need as you go)
Directions
Preheat the oven to 375 degrees F.
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.
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. Turn off the
heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, ½ teaspoon of
chili powder and nutmeg. Add the cooked macaroni and jalapenos and stir
well. Pour into a 3-quart baking dish.
Slice the tomatoes and arrange on top. In a separate pan, first melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top (note: because I ended up using more slices, I also needed about 2 more tbsp of butter to dress it with).
Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Ingredients
Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
½ cup all-purpose flour
16 ounces Gruyere, grated (I got two blocks of 8 oz cheese)
8 ounces extra-sharp Cheddar, grated (2 cups)
½ teaspoon freshly ground black pepper
½ teaspoon ground nutmeg
½ teaspoon of chili powder
3/4 pound fresh tomatoes (4 small)
2 jalapeno peppers (minced)
1 ½ cups fresh white bread crumbs (5 slices, crusts removed..I used more like 8 though! See how much you need as you go)
Directions
Preheat the oven to 375 degrees F.
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.
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. Turn off the
heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, ½ teaspoon of
chili powder and nutmeg. Add the cooked macaroni and jalapenos and stir
well. Pour into a 3-quart baking dish.Slice the tomatoes and arrange on top. In a separate pan, first melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top (note: because I ended up using more slices, I also needed about 2 more tbsp of butter to dress it with).
Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
