Most Saturday mornings you can find us watching The Food Network. One morning we were watching an episode of Barefoot Contessa and the Mr. was drooling over the macaroni and cheese that Ina made. He asked me to specifically make that dish and I am glad I did. Super, super delicious.
If you like a rich and creamy mac and cheese then you will love this. I changed it a bit, I added bacon, I did Roma tomatoes and Italian bread crumbs on the top. It will be a long time before I make any other type of macaroni and cheese.
This is one of those comfort foods that you will turn to often. If your kids like bacon and macaroni and cheese then, they too, will love this grown-up version.
Do you have a favorite macaroni and cheese recipe? If so, I would love to hear about it.
- Vegetable oil
- 1 lb. elbow macaroni
- 1 quart milk
- 8 tbsp. salted butter, divided
- ½ cup flour
- 12 oz Gruyere cheese, grated
- 8 oz extra-sharp Cheddar cheese, grated
- 5 to 7 pieces of bacon, cooked and chopped
- ½ tsp black pepper
- ½ tsp ground nutmeg
- 2 to 3 Roma tomatoes, thinly sliced
- 1½ cups Italian bread crumbs
- Preheat the oven to 375 degrees and butter a casserole dish.
- Drizzle oil into a large pot of salted, boiling water and cook pasta according to boxed directions. Drain well.
- In a small saucepan, heat the milk. Being careful not to boil it.
- In another larger pan, melt 6 tbsps. of butter and add the flour.
- Cook over low heat for 2 minutes, whisking constantly.
- While whisking, add the hot milk. Cook for a minute or two. Should be thickened and smooth.
- Take the pan off the heat and add the Gruyere, cheddar, bacon, pepper and nutmeg. Stir well.
- Add the cooked macaroni, stir and pour into the casserole dish.
- Add the sliced tomatoes to the top. Melt the remaining 2 tbsp. of melted butter with the Italian bread crumbs and sprinkle on top of the tomatoes.
- Bake for 30 to 35 minutes.