Mac and Cheese - Ina Garten

By á-46

Ingredients

• Kosher salt
• Vegetable oil
• 1/2 pound elbow macaroni
• 1/2 quart milk
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 1/4 cup all-purpose flour
• 1 1/2 cups Gruyere, grated
• 1 cup Monteray Jack
• 1 cup extra-sharp Cheddar, grated
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Details

Servings 4

Preparation

Step 1

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 3 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 Gruyere, Monteray Jack,and Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.


Melt the remaining 1 tablespoon of butter, combine 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.