MAC & CHEESE

Cooking Instructions

Preheat oven to 375

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 min Drain well.

Meanwhile heat the milk in a small saucepan, but don't boil it. Melt 6TBL of butter in a large (4 quart) pot and add the flour. Cook over low heat for 2 min 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 to taste 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 tbl of butter combine them with the fresh bread crumbs and sprinkle on the top. Bake for 30 to 35 min or until the sauce is bubbly and the macaroni is browned on the top.

To make ahead put the macaroni and cheese in the baking dish cover and refrigerate until ready to bake. Put the tomatoes and bread crumbs on top and bake for about 40 to 50 min.