I used shells instead of elbow shape, I didn't put any oil in the pasta water, I used fancy cave aged gruyere and a raw milk sharp cheddar, and heirloom tomatoes. Also I made the breadcrumbs from some rolls I had leftover in a mini food processor. Besides that I followed the recipe as written...
Kosher Salt
vegetable Oil
1 pound Elbow Macaroni
1 quart of milk
1 stick of butter (8 Tbsp)
1/2 cup all purpose flour
12 ounces gruyere, grated (4 cups)
8 ounces extra sharp cheddar, grated (2 cups)
1/2 tsp tsp black pepper
1/2 tsp ground nutmeg
3/4 pound fresh tomatoes (4 small)
1 1/2 cups fresh white breadcrumbs
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 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.
YUM!
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