Macaroni and Cheese
Everyone loves macaroni and cheese. This recipe does still have the cheese and butter (don’t eat often!), but it also has 4 different vegetables.
1 teaspoon olive oil
2 teaspoons sea salt
1 pound elbow macaroni
1 quart milk, heated
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
3 cups Gruyere cheese, grated (about 10 ounces)
2 cups extra-sharp cheddar, grated (about 6 ounces)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon grated nutmeg
1 ½ cups broccoli, chopped, lightly steamed
1 cup peas, if frozen, just run under hot water and drain
1 medium carrot, finely chopped, steamed
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh bread crumbs, about -5 slices, cut into small pieces
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and the 2 teaspoons of salt and cook according to the directions on the package, 6 to 8 minutes. Drain well.
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 smooth. Turn off the heat and add the Gruyere, cheddar, 1 teaspoon sea salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Stir in the broccoli, peas and carrots. 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 breadcrumbs, 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.
To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Put the tomatoes and breadcrumbs on top and bake for about 40 to 50 minutes.
