Mac and Cheese

Okay, so about my O.C.D... my Obsessive Cheese Disorder... 

Mac and Cheese

adapted from Ina Garten's Barefoot Contessa Family Style

Serves 4

250g macaroni
500ml milk
60g unsalted butter, divided
1/2 cup plain flour
150g Gruyere, grated
100g extra-sharp Cheddar, grated
1/4 teaspoon freshly ground black pepper
1/2 tablespoon Sea salt flakes
1/4 teaspoon ground nutmeg
2  tomatoes

1 cup fresh white bread crumbs (3 slices, crusts removed)

Preheat the oven to 190 degrees C.

Bring  a large pot of salted water to the boil. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 40g of 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 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 1.5 litre baking dish.

Slice the tomatoes and arrange on top. Melt the remaining butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.