Mac and Cheese
- Dinner
- Toddler friendly
Ingredients
- 1/4 cup milk, heated (see note)
- 6 TB butter
- 1/2 cup flour
- 1 TB salt
- 1/2 tsp pepper
- 1/2 tsp nutmeg
- 12 oz good Swiss Gruyere, shredded
- 8 oz good cheddar, shredded
- Macaroni or cavatappi, cooked
- 2 tomatoes, sliced
- 5 slices bread, crusts removed
- 2 TB butter (for breadcrumbs)
Instructions
- Heat the milk. In a separate pot, cook the butter and flour together for 2 minutes, whisking. Add the hot milk while whisking, then take off the heat. Whisk in the salt, pepper, and nutmeg.
- Remove the rind and shred the Gruyere and cheddar. Stir the cheese into the sauce off the heat (you don't want it hot at this stage) until melted.
- Combine the sauce with the cooked macaroni in a bowl and mix.
- For the topping: pulse the crustless bread in a food processor into crumbs. Melt 2 TB butter in a pan, add the breadcrumbs, and toast until it helps them brown. Top the mac and cheese with sliced tomatoes and the toasted breadcrumbs.
- Bake at 375 degrees for 30 minutes.
Note
The milk quantity in the original recipe reads simply '1/4 of milk' -- likely 1/4 cup, but confirm before scaling up.