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Art's Mac and Cheese Recipe

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This recipe for Art's Mac and Cheese is from Grandma Peggy's Home Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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)
Directions:
Directions:
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 375º for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

 

 

 

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