Tuesday, June 21, 2011
macaroni and cheese
I had this dish at my friend Annie's home. I can't remember the occasion but I never need a reason or a special occasion to get together with a friend and eat well. On Father's Day we had BBQ ribs (Tony Roma's from Costco, they were great!), blue cheese salad, macaroni and cheese, garlic bread and chocolate molten cake with raspberries for dessert.
macaroni and cheese (my friend Annie found this recipe from The Barefoot Contessa)
1 pound elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup flour
12 ounces Greyere cheese, grated (4 cups)
8 ounces extra sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly grated 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)
Preheat oven to 375. Drizzle oil into a large pot of boiling water. Add the macaroni and cook according to the directions on the package, 6-8 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 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 cheeses, 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 top.
What I have to say- There was a little bit left in my pan after pouring it into the baking dish so the kids and I had some that was pre-baked. It was delicous! Next time I might skip the breadcrumbs and baking and go straight to the eating. I really liked the saucy, cheesy pasta.