Mac And Cheese

• Vegetable Oil
• Kosher Salt
• 1 lb Elbow Macaroni or Cavatappi
• 1 Quart Milk
• 8 T Unsalted Butter, Divided
• 1/2 Cup Flour
• 12 ounces Gruyere Cheese, grated
• 8 ounces Extra Sharp Cheddar, grated
• 1/2 t fresh ground pepper
• 1/2 t grated Nutmeg
• 3/4 lb fresh tomatoes, sliced
• 1 1/2 c fresh white bread crumbs

1. Preheat the oven to 375 degrees.
2. Drizzle oil into a lareg pot of boiling salted water. Add the macaroni and cook until al dente. Drain.
3. Heat the milk in a small saucepan, but don't boil it. Melt 6 T 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 until thickened and smooth. Turn off the heat and add the gruyere, cheddar, pepper and nutmeg. Add 1 t salt. Add the cooked macaroni and stir well. Pour into a 3 Quart baking dish.
4. Arrange the sliced tomatoes on the top. Melt the remaining 2 T butter and combine them with the bread crumbs. Sprinkle on the top. Bake for 30-35 minutes or until the sauce is bubbly and the macaroni is browned on the top.

vegetable oil, kosher salt, macaroni, milk, t, flour, gruyere cheese, cheddar, ground pepper, nutmeg, fresh tomatoes, fresh white bread crumbs

Taken from www.epicurious.com/recipes/member/views/mac-and-cheese-50041426 (may not work)