My friend Joe asked me to make something without meat (then gently suggested Mac and Cheese). So I randomly grabbed a recipe that looked yummy and gave it a whirl. First, it includes Gruyere...which is a relatively "stinky" cheese if you are not familiar with it. Don't let that scare you. When I first tasted it right out of the oven the Gruyere was overpowering...but as it cooled it mellowed and added a wonderful depth of flavor that the average Mac and Cheese can lack. I also loved the sliced tomatoes on top and fresh bread crumbs.
I served it with Aidells Cajun Style Andouille sausage and some Sam Adams Summer Ale. Excellent!
Mac and Cheese
INGREDIENTS
- Kosher salt
- Vegetable oil
- 1 pound elbow macaroni or cavatappi (I used Barilla Whole Grain)
- 1 quart milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 pound fresh tomatoes (4 small)
- 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
INSTRUCTIONS
Preheat the oven to 375 degrees F.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 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, or until the sauce is bubbly and the macaroni is browned on the top
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