Macaroni And Cheese From Ina Garten (Barefoot Contessa) - cooking recipe

Ingredients

kosher salt, to taste
vegetable oil, if desired
1 lb elbow macaroni or 1 lb cavatappi pasta
1 quart milk
8 tablespoons unsalted butter (divided)
1/2 cup all-purpose flour
12 ounces gruyere cheese, grated (4 cups)
8 ounces extra-sharp cheddar cheese, grated
1 tablespoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon ground nutmeg
3/4 lb fresh tomato (4 small)
1 1/2 cups fresh white breadcrumbs (5 slices, crusts removed)

Preparation

Preheat oven to 375 degrees.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4 qt.) 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 minutes or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoons salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3 quart baking dish.
Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine butter with fresh breaf crumbs, and sprinkle on top. Bake 30-35 minutes, or until the sauce is bubbly and macaroni is browned on the top.