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Tasty Mac & Cheese

Category: Pasta, Rice & Grains, Pasta, Quick & Easy

 Ingredients List

  • Vegetable oil
  • Kosher salt
  • 1 pound elbow macaroni
  • 1 quart whole milk
  • 8 tablespoons (1 stick) unsalted butter, divided
  • ½ cup all-purpose flour
  • 12 ounces Gruyere cheese, grated (4 cups)
  • 8 ounces extra-sharp cheddar, grated (2 cups)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon grated nutmeg
  • ¾ pound fresh tomatoes (4 small)
  • 1½ cups fresh white bread crumbs (5 slices, crusts removed)


Preheat oven to 375 degrees F.

Drizzle oil into a large pot of boiling, salted water. Add macaroni and cook according to the package directions, 6-8 minutes. Drain well.

In the meantime, heat milk in small saucepan, but don”™t boil. Melt 6 tablespoons of butter in large (4-quart) pot and add flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, 1 tablespoon salt, pepper, and nutmeg. Add cooked macaroni & stir well. Pour into a 3 quart (9 x 13”) baking dish.

Slice the tomatoes and arrange on top of the cooked macaroni. Melt remaining 2 tablespoons of butter and combine with breadcrumbs. Sprinkle on top.

Bake for 30-35 minutes, or until sauce is bubbly and macaroni is browned on top.

*photo by VirtualErn

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