This recipe is from The Barefoot Contessa (Ina Garten). I love the creamy cheese and crunchy bread crumb topping! Perfect as a main dish or a side dish but most importantly… A KID FRIENDLY DINNER!
Family Style Macaroni and Cheese Recipe (serves 6 to 8)
1 pound elbow macaroni
1 quart milk
8 tablespoons butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups)
8 ounces extra sharp cheddar, grated (2 cups)
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1-1/2 cups bread crumbs (I used Panko)
Preheat oven to 375 degrees.
Cook macaroni according the the directions on the package. 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. Remove from the heat, add the cheeses, salt, pepper and nutmeg. Add the cooked macaroni and stir will. Pour into a 9×13-inch baking dish.
Melt remaining 2 tablespoons of butter, combine with the bread crumbs and sprinkle on the top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.