Mac and Cheese

Mac and Cheese

Vegetable oil
Kosher salt
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons unsalted butter -- (1 stick) divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese -- grated (4 cups)
8 ounces extra-sharp cheddar -- grated (2 cups)
1/2 teaspoon freshly ground black pepper
1 1/2 cups Panko Bread Crumbs (available in most grocery stores-usually in pasta aisle)


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.

While the macaroni cooks, 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 and pepper. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Melt the remaining 2 tablespoons of butter, combine them with the bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes in a preheated 375 degree F. oven, or until the sauce is bubbly and the macaroni is browned on the top.

This dish can be made ahead of time. To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Put the bread crumbs on top and bake for about 40 to 50 minutes.
Makes 6 to 8 servings.