Essentials: Ina Garten'S Mac & Cheese Recipe

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 1 quart milk
• 8 tablespoons unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere cheese, grated (about 4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon nutmeg
• 1 1/2 cups fresh white bread crumbs (made from 5 slices white bread, crusts removed)

1. Preheat the oven to 375u0b0F. Bring a large pot of salted water to a boil. Drizzle oil into the boiling water, add the macaroni, and cook according to package instructions, 6-8 minutes. Drain well.
2. Meantime, heat the milk in a small saucepan, but do not allow it to boil. Melt 6 tablespoons butter in a large (4-quart) pot and add the flour all at once. Cook over low heat for 2 minutes, stirring with a whisk. Whisk in the hot milk and cook for a minute or two more, until thickened and smooth. Off heat, stir in the Gruyere, Cheddar, 1 tablespoon salt pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart (9 x 13-inch) baking dish.
3. Melt the remaining 2 tablespoons of butter, toss with the fresh bread crumbs to coat evenly, and sprinkle all over the top of the casserole. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on top.

kosher salt, vegetable oil, macaroni, milk, unsalted butter, allpurpose, gruyuere cheese, cheddar, freshly ground black pepper, nutmeg, fresh white bread crumbs

Taken from www.seriouseats.com/recipes/2008/02/essentials-ina-gartens-mac-cheese.html (may not work)