Ina Garten's Mac and Cheese

I do believe that nothing says "comfort food" like Mac and Cheese. I admit that it truly is a favorite of mine and I particularly like Ina Garten's recipe. This recipe comes from the cookbook Barefoot Contessa Family Style.

To me topped with slices of Heirloom Tomatoes and pared with a Mixed Green Salad  it makes for a very satisfying meal.

Ina Garten's Mac & Cheese

Vegetable oil
Kosher salt
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick)  unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon grated nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Instructions:

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.

While the pasta cooks, 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 Gruyere, 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 in a preheated 375 degree F. oven, or until the sauce is bubbly and the macaroni is browned on the top.

This dish can be made ahead of time. To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Put the tomatoes and bread crumbs on top and bake for about 40 to 50 minutes.

Makes 6 to 8 servings.

My Notes: It has been my experience that a recipe is only as good as the ingredients you use. I think most food network chef's agree with that. I always use a very good English Cheddar and a French Gruyere. The flavor difference is very distinctive.

This is ready to pop in the oven. 

I recently made this as a side when my grand children were coming for dinner. Each of them are somewhat of picky eaters but I found that they loved this. If you try this recipe you won't be disappoiinted. It has become a family favorite.

It's Friday so I am joining Michael Lee West's blogging party, Foodie Friday at Designs by Gollum. There are so many interesting recipes shared at this blogging party and you can view those participants entries by clicking HERE.