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Ingredients
- 1 lb elbow macaroni or other shaped pasta
- 1/2 cup (1 stick) unsalted buuter, divided
- 1/2 cup all-purpose flour
- 4 cups low-fat milk (or any other type except skim), heated
- 12 oz Gruyere cheese, grated
- 8 oz extra-sharp cheddar cheese, grated
- 1 tbs salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp nutmeg
- 3/4 lb fresh tomatoes (4 small), sliced
- 1 1/2 cups fresh white bread crumbs (about 4 slices, crusts removed)
Details
Servings 8
Preparation
Step 1
Preheat oven to 375 degrees. Lightly grease a 3-qt baking dish or 9x11-inch baking dish.
Prepare the macaroni according to package directions, until not quite al dente. Drain.
Meanwhile, in a large saucepan over low heat, melt 6 tbs butter. Whisk in flour and cook, stirring constantly, for 2 minutes. Slowly whisk in milk and cook for 1 to 2 minutes, or until thickened and smooth, stirring constantly. Off the heat, add the Gruyere, cheddar, salt, pepper and nutmeg. Add cooked macaroni and stir well. Transfer to baking dish.
Arrange tomatoes on top.
Melt the remaining 2 tbs butter, combine it with the bread crumbs and sprinkle on top of tomatoes. Bake for 30-35 minutes or until the sauce is bubbly and the macaroni is browned on top.
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