Macaroni And Cheese From Ina Garten (Barefoot Contessa)

• kosher salt, to taste
• vegetable oil, if desired
• 1 lb elbow macaroni or 1 lb cavatappi pasta
• 1 quart milk
• 8 tablespoons unsalted butter (divided)
• 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 black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 lb fresh tomato (4 small)
• 1 1/2 cups fresh white breadcrumbs (5 slices, crusts removed)

1. Preheat oven to 375 degrees.
2. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well.
3. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4 qt.) 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 minutes or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoons salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish.
4. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine butter with fresh breaf crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top.

kosher salt, vegetable oil, elbow macaroni, milk, unsalted butter, allpurpose, gruyere cheese, cheddar cheese, salt, fresh ground black pepper, ground nutmeg, fresh tomato, fresh white breadcrumbs

Taken from www.food.com/recipe/macaroni-and-cheese-from-ina-garten-barefoot-contessa-202981 (may not work)