MACARONI and CHEESE BAREFOOT CONTESSA'S

By mz0926

From Barefoot contessa Family Style Cookbook, 2002

Ingredients

• 1 1/4 hours, 20 minutes prep
• 375 degrees preheat oven
• kosher salt
• vegetable oil
• 1 pound elbow macaroni or corkscrew macaroni, (cavatappi pasta)
• 1 quart milk
• 8 tablespoons butter, divided
• 1/2 cup flour
• 12 ounces gruyere cheese, grated (4 cups)
• 8 ounces extra-sharp chedder cheese, grate (2 cups)
• 1/2 teaspoon pepper
• 1/2 teaspoon nutmeg
• 1 1/2 cups breadcrumbs

Details

Servings 6

Preparation

Step 1

1. Drizzle oil into a large pot of boiling salted water
2. Add the pasta and cook according to the package directions
3. Drain well
4. Meanwhile,heat the milk in a small saucepan, but don't boil it.
5. Melt 6 tablespoons of butter in a large (4qt) pot and add the flour
6. Cook over low heat for 2 minutes, stirring with a whisk.
7.While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth.
8. Off the heat, add the Gruyere, Cheddar, 1 tablesppon salt, pepper and nutmeg
9. Add the cooked pasta and stir well
10. Spray baking dish with Pam, pour into a 3 quart baking dish
11. Melt remaining 2 tablespoons of butter, and combine with bread crumbs, sprinkle on top.
12. Bake for 20 to 35 minutes, or until the sauce is bubble and the pasta is browned on the top.