Mac and Cheese (or Cavatappi) with Tomatoes
Although Macaroni and Cheese has become a favorite of North American children due to the marketing efforts of a company selling an instantaneous variety in a blue box, it is something kids of all ages can enjoy. One requirement is to use an elbow macaroni, a spiral shaped pasta such as Cavatappi or Fusilli, to capture all the creamy goodness of the cheese sauce.
Ingredients
- Kosher salt
- vegetable oil
- 1 lb macaroni elbow macaroni or cavatappi
- 1/4 whole milk
- 8 tbsp unsalted butter divided
- 1/2 cup all-purpose flour
- 12 oz Gruyere grated
- 8 oz cheddar cheese extra-sharp Cheddar, grated
- 1/2 tsp black pepper
- 1/2 tsp nutmeg ground
- 3/4 lb tomato
- 1 1/2 cup bread crumbs 5 slices, crusts removed
Instructions
- Preheat the oven to 375F (190C).
- Drizzle oil into a large pot of boiling salted water. 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 6 tablespoons of butter in a large (4-quart) 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, 1 tablespoon 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 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.
Recetas similares
Low carb Recipes
[video_lightbox_youtube video_id=”_nQCagxmLns” width=1080 height=700 anchor=”https://coctione.com/wp-content/uploads/2023/04/VPH-Recipeasies-Eggs-Benedict-720×285-1.jpg”]
[video_lightbox_youtube video_id=”KHCDJNfVD0I” width=1080 height=700 anchor=”https://coctione.com/wp-content/uploads/2023/04/VPH-Recipeasies-Fish-Mussel-Chowder-720×225-1.jpg”]