Ingredients
2 T vegetable oil
1 lb. elbow or shell macaroni
1 qt. whole milk
8 T. unsalted butter, divided
1/2 C. all-purpose flour
12 oz. Gruyere, grated
8 oz. extra-sharp Cheddar, grated
1/2 T. Kosher salter, or to taste
1/2 t. freshly ground black pepper
1/2 t. ground nutmeg
1 C. cello pack California Sun Dry Tomatoes, julienne cut.
1 1/2 C. fresh white bread crumbs (5 slices, crusts removed)
Directions
1. Preheat oven to 375 deg. F. Add oil to a large pot of boiling salted water. Add the macaroni and cook 6 to 8 min. until done. Drain well. At the same time, heat the milk in a small saucepan, but DO NOT boil. In a large (4-qt) pot, melt 6 T. buter and whisk in the flour. Cook for 2 min.
2. While whisking, add the hot milk and cook for 2 min. more, or until smooth and thickened. Take off the heat, add the cheeses, salt, pepper, nutmeg and lightly diced tomatoes.
3. Add the cooked macaroni and stir well. Pour into a buttered, 3-quart baking dish (I used my lasagne porcelain pan.) Melt the remaining 2 T. butter, add the fresh bread crumbs and stir. Remove from heat and sprinkle on top of the casserole.
4. Bake for 30 or more min. or until bubbling and brown on top. Instead of the above method of making the breadcrumb topping, I tore up pieces of bread and chopped them in the ol’ Cuisinart…poured melted butter over the crumbs and added about 1/4 C. parmesan.
5. Gave it a few whirls and voila! Buttered breadcrumbs! I really believe the parmesan added something special to the overall flavor. This is really good.