Mac & Cheese | Recipes

Name: Mac & Cheese | Recipes
Cuisine: American
Ingredients: Kosher salt; Vegetable oil; 1 pound elbow macaroni or cavatappi; 1 quart milk; 8 tablespoons (1 stick) unsalted butter, divided; 1/2 cup all-purpose flour; 12 ounces Gruyère cheese, grated (4 cups); 8 ounces extra-sharp Cheddar, grated (2 cups); 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon nutmeg; 3/4 pound fresh tomatoes (4 small); 1-1/2 cups fresh white bread crumbs (5 slices, crusts removed)

4 steps

Mac & Cheese from Barefoot Contessa. Preheat the 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 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. Off the heat, add the Gruyère, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them 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.

Updated at: Thu, 17 Aug 2023 05:00:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1076.2 kcal (54%)

Total Fat57 g (81%)

Carbs94.1 g (36%)

Sugars14.4 g (16%)

Protein47.4 g (95%)

Sodium1030.8 mg (52%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

kosher salt

vegetable oil

1 poundelbow macaroni

or cavatappi

1 quartmilk

8 tablespoonsunsalted butter

divided

½ cupall-purpose flour

12 ouncesGruyère cheese

grated

8 ouncesextra-sharp cheddar

grated, 2 cups

½ teaspoonfreshly ground black pepper

½ teaspoonnutmeg

0.75 poundfresh tomatoes

small

1 ½ cupsfresh white bread crumbs

crusts removed

Instructions

Step 1

Preheat the oven to 375 degrees.

Step 2

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.

Step 3

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. Off the heat, add the Gruyère, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Step 4

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them 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.