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Sherman heres the recipe for the Mac N Cheese i made and posted a pic of yesterday. make it, eat it, enjoy and thank me later. just two small tips. i always add in about 5 to 8oz of mild cheddar with the 12oz of swiss cheese, and a half pound extra noodles. i also sub crushed up ritz crackers for bread crumbs. To view links or images in this forum your post count must be 5 or greater. You currently have 0 posts.
1 lb fusilli, cavatappi, or elbow macaroni
1 qt milk
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
12 oz Gruyére, grated
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
3/4 lb fresh tomatoes, sliced
1 1/2 cups fresh white breadcrumbs (made from 5 slices white bread, pulsed in a food processor)
Heat oven to 375 degrees. Bring a large pot of salted water to a boil. Drizzle the oil into the boiling water, add the pasta, and cook according to package instructions. Drain well.
Meanwhile, heat the milk in a small saucepan, but do not allow it to boil. Melt 6 tablespoons of the butter in a large (4-quart) pot and add the flour all at once. Cook over low heat for 2 minutes, stirring with a whisk. Whisk in the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat and stir in the cheeses, salt, pepper, and nutmeg. Add the cooked pasta and stir well. Pour into a 9-by-13-inch baking dish.
Arrange the tomato slices on top. Melt the remaining 2 tablespoons of butter; toss with the fresh breadcrumbs to coat evenly, and sprinkle all over the top of the casserole. Bake for 30 to 35 minutes, or until the sauce is bubbly and the pasta is browned on top. Let rest 5 minutes before serving.