Macaroni and Cheese

• Coarse salt
• 8 ounces dried elbow macaroni
• 6 slices white sandwich bread, crusts removed
• 2 tablespoons unsalted butter, melted
• 3 tablespoons unsalted butter, plus more for baking dishes
• 1/4 cup finely diced yellow onion
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 ounces Italian fontina cheese, grated (1/2 cup)
• 3 ounces gruyere cheese, grated (1 cup), 1/3 cup reserved for topping
• 6 ounces extra-sharp white cheddar cheese, grated (2 cups), 1/3 cup reserved for topping
• 2 ounces Parmigiano-Reggiano cheese, grated (1 cup), 1/2 cup reserved for topping
• Coarse salt and freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon freshly grated nutmeg
• Slow-Roasted Tomato Slices (page 390)
• Thyme sprigs

1. Heat oven and boil pasta Heat oven to 375F.
2. Bring a large pot of water to a boil, then add salt generously and cook pasta 2 to 3 minutes less than manufacturers instructions (the outside should be cooked but the inside underdone).
3. Transfer to a colander, rinse under cold running water, and drain well.
4. Meanwhile, make bread crumbs Tear bread into large pieces and pulse a few times in a food processor to form very large crumbs.
5. Transfer to a bowl, and add melted butter.
6. Toss to evenly coat.
7. Prepare baking dishes Butter eight 6-ounce shallow baking dishes or a 1 1/2-quart baking dish.
8. Make cheese sauce Melt butter in a 4-quart pot over medium heat, then sweat onion until translucent, stirring occasionally, about 5 minutes.
9. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds.
10. Add milk and whisk to combine.
11. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened, about 4 minutes.
12. Add fontina, 2/3 cup grated Gruyere, 1 2/3 cups grated Cheddar, and 1/2 cup Parmigiano-Reggiano, stirring until completely melted and sauce is smooth.
13. Season with salt and pepper, add cayenne and nutmeg, and stir to combine.
14. Assemble and add cheese topping Add pasta to sauce and stir to thoroughly combine.
15. Pour into prepared baking dishes and sprinkle evenly with the reserved cheeses, followed by the bread crumbs.
16. If using, top with roasted tomato slices and thyme.
17. Bake Place dishes on a parchment-lined baking sheet and bake until bubbling and cheese is golden brown, 25 to 30 minutes.
18. Let cool 5 minutes before serving.
19. Cut 6 small tomatoes into 1/4-inch-thick rounds (about 24 total) and arrange in a single layer on rimmed baking sheets.
20. Drizzle with 2 tablespoons extra-virgin olive oil and season with coarse salt and freshly ground pepper.
21. Sprinkle with 1 teaspoon fresh thyme leaves.
22. Roast at 400F until softened and browned in spots, about 20 minutes.
23. Let cool before storing.
24. Using a variety of cheeses offers the best balance of flavors.
25. If you want to substitute those suggested below with others, consider their flavors and melting qualities.
26. Combine pungent cheeses, such as sharp Cheddar and Gruyere, with milder ones like fontina or Monterey Jack, then add Parmigiano-Reggiano or pecorino Romano for extra bite.
27. A good Italian brand of dried elbow macaroni will have the best consistency.
28. Undercook your pasta so that it is the slightest bit crunchy in the center, then rinse it under cold water.
29. This stops the cooking and washes off the extra starch, which, contrary to what you might think, is not useful in thickening the casserole; instead, as it bakes, that extra starch merely expands and lends a mealy texture to the sauce.

salt, elbow macaroni, white sandwich bread, unsalted butter, unsalted butter, yellow onion, allpurpose, milk, fontina cheese, gruyere cheese, cheddar cheese, cheese, salt, cayenne pepper, nutmeg, tomato, thyme

Taken from www.epicurious.com/recipes/food/views/macaroni-and-cheese-393914 (may not work)