mac & cheese

The Ingredients :

• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• Kosher salt
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
• 3/4 pound fresh tomatoes (4 small)

Steps for preparation:

firstly, Before starting, Preheat the oven to 375 degrees F.

       Secondly, Drizzle oil into a large pot of boiling salted water. After that, Add the macaroni and cook according to the instructions on the package, 6 to 8 mins. Drain enough

  Thirdly, In the meantime, heat the milk in a small saucepan,without boiling 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.

        Fourthly, While whisking, add the hot milk and cook for one or two mins, until smooth and  thickened . Off the heat, add 1 tablespoon salt, pepper,  the Gruyere, Cheddar,  and nutmeg. After that Add the cooked macaroni and stir well.  Then,  Pour into a 3-quart baking dish.

       Finally, Slice the tomatoes and arrange on top. Melt the 2 tablespoons of butter, immix them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 mins, till  the macaroni is browned on the top  or until the sauce is bubbly.