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Macaroni and Cheese Barefoot Contessa Recipe

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This recipe for Macaroni and Cheese Barefoot Contessa is from Mom's Cookbook, 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:  
1 pound elbow macaroni
1 quart milk
8 Tablespoons unsalted butter
1/2 cup all purpose flour
12 ounces gruyere cheese grated (4 cups)
8 ounces extra sharp cheddar cheese grated
1 Tablespoon salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground nutmeg
3/4 pound fresh tomato
1 1/2 cups fresh bread crumbs (5 slices, crust removed)
Directions:
Directions:
Cook macaroni in salted water with some oil.

Preheat oven to 375 degrees.

Heat the milk in a small saucepan but don't boil it. 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 or more, until thickened and smooth. Off the heat, add the gruyere, cheddar, salt, pepper and nutmeg.
Add the cooked macaroni and stir well. Pour into a 3 quart baking dish (close to a 9 by 13).

Slice tomatoes and arrange on top. Melt remaining 2 Tbsp of butter and combine with bread crumbs and sprinkle
on top.

Bake at 30-35 minutes or until the sauce is bubbly and macaroni is browned on top.

 

 

 

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