Ina Garten&#039;s Mac & Cheese

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Recipe bydrteach

Notes:

For crunchier top, use 1/2 cup more pinko, extra 1 1/2 tbs butter, & more cheese.

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Ingredients:

Kosher salt
Vegetable oil
1 lb elbow or cavatappi pasta
1 qt milk
8 tbs (1stick) unsalted butter, divided
3 tbs butter for topping
1/2 cup all-purpose flour
12 ounces grated Gruyere (4cups)
8 ounces extra-sharp grated Cheddar (2 cups)
1/2 tsp freshly ground black pepper
1/2 tsp ground nutmeg
1 cup pinko bread crumbs

Preheat oven to 375.
Cook pasta al dente. Drain well. Don't rinse.
Heat the milk in a small saucepan, but don't boil it.
Melt 6 tbs butter in large (4 at) pot &Ladd flour.
Cook over low heat for 2 minutes, stirring with a whisk.
While whisking, add hot milk & cook 1-2 million utes more, until thickened & smooth.
Take off the heat & add Gruyere, Cheddar, 1 tbs salt, pepper, nutmeg.
Add cooked pasta, stir well, & pour into 3 at baking dish.
In small saucepan over moderate heat, melt 4 tbs butter. Place breadcrumbs in small bowl, drizzle with melted butter, & toss to combine.

Bake for 30-35 min, until brown on top & bubbly