Macaroni and Cheese

This recipe is adapted from the fabulous Ina Garten's recipe Mac and Cheese from her book "Family Style." As Gruyere is so expensive I often use quite a bit less and add some other cheeses such as feta to beef up the quantities, but the Gruyere definitely makes this recipe extra special!

Ingredients

• olive oil
• 1 lb elbow macaroni (or spirals)
• 4 cups milk
• 8 tbs unsalted butter, divided
• 1/2 cup flour
• 12 oz Gruyere, grated (about 4 cups)
• 8 oz Cheddar, grated (about 2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 cups bread crumbs

Directions

Preheat the oven to 375 degrees F.

Add a few tablespoons of olive oil into a large saucepan of boiling salted water. Add the pasta and cook for about 6 to 8 minutes. Drain thoroughly and set aside.

Heat the milk gently in a small saucepan and set aside. In a large saucepan melt 6 tablespoons of butter and then add the flour. Cook gently over low heat for a few minutes, stirring constantly with a whisk. As you whisk, add the hot milk and cook for a few more minutes until the mixture begins to thicken. Take the saucepan off the heat, add the grated cheeses and ground black pepper. Add the cooked pasta and stir well. Pour the mixture into a large Pyrex dish.

Melt the remaining butter and stir it into the fresh bread crumbs, then sprinkle the breadcrumb mixture on top of the macaroni and cheese mixture. Bake for about 30 minutes until the sauce is nice and bubbly and golden brown.

This is delicious served with a green salad and fresh tomatoes with fresh basil.