"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Art's Mac and Cheese Recipe

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This recipe for Art's Mac and Cheese, by , is from Grandma Peggy's Home Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

MeriAnn Ellett Boxall
Added: Saturday, November 29, 2008


kosher salt
Vegetable Oil
1 lb elbow macaroni
1 quart milk
1 stick unsalted butter divided into tablespoons
1/2 c. flour
12 oz. mozzarella cheese shredded (4 cups)
8 oz. sharp cheddar cheese shredded (2 cups)
1/2 tsp. freshly ground black pepper
1/2 tsp. nutmeg
3/4 lb fresh tomatoes
1 1/2 c. fresh white bread crumbs (5 slices, crusts removed)

Cook macaroni to package directions.
Heat the milk in a small saucepan, do not boil. Melt 6 tbsp of butter in a large 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 of the heat, add the cheese, 1 tbsp salt, pepper, and nutmeg.
add the cooked macaroni and stir well. Pour into a casserole dish.

Slice the tomatoes and arrange on top. melt the remaining 2 tbsp of butter, combine them with the fresh bread crumbs and sprinkle on the top. Bake at 375 for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.




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