Baked macaroni and cheese

Ingredients:

• Coarse salt
• Vegetable oil
• 450 g of pasta in the form of horns or spirals
• 1 liter of milk
• 8 tbsp (110 g) unsalted butter, cut into pieces
• 1/2 cup premium wheat flour
• 340 g (4 tbsp) grated gruyere cheese
• 225g (2 cups) grated extra sharp cheddar cheese
• 1/2 tsp freshly ground black pepper
• 1/2 tsp ground nutmeg
• 340 g (4 small) fresh tomatoes
• 1.5 cups fresh white bread crumb (5 slices without crust)

Preparation:

1. Preheat oven to 190C.
2. Pour oil into a large pot of boiling salted water. Add the pasta and cook according to package directions for 6-8 minutes. Drain.
3. While the pasta is cooking, heat the milk in a small saucepan, but do not boil it. In a large saucepan (4 l), melt 6 tbsp (90 g) of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Continuing to stir, add the hot milk and cook for 1-2 minutes, until the mixture thickens and becomes smooth. Turn off the heat, add the Gruyere and Cheddar cheeses, 1 tbsp of salt, pepper, and nutmeg. Add the cooked pasta and mix well. Pour into a 3-quart baking dish.
4. Slice the tomatoes and arrange them on top. Melt the remaining 2 tablespoons (30 g) of butter, mix it with fresh bread crumbs, and sprinkle it over the pasta. Bake for 30-35 minutes, or until the sauce begins to simmer and the pasta is golden brown on top.
   
   You might be interested in another recipe. macaroni and cheese with bacon.