Comfort food.  Admittedly it’s best on a rainy, dreary day – and since that’s all we’ve had around here lately that’s what I’ve been craving.  Macaroni and cheese is one of my favorites – if it’s done right. Since I can eat heirloom tomatoes on just about anything – out of hand with a sprinkle of salt is amazing – this is the perfect recipe for me!  It’s good without the tomatoes, too; if your family is split down the middle when it comes to tomatoes, do the same thing with this recipe and leave one side without.  Don’t substitute cheeses in this one – the combination of sharp cheddar and gruyere are what make it sooo good!

mac ‘n cheese for grownups

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi (I used mini-penne – perfect!)
• 1 quart whole milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound fresh tomatoes (4 small) (I used one large heirloom, much better)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375 degrees F.

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.  Makes great leftovers! – Recipe from Ina Garten, Barefoot Contessa

Coming soon – grilled pound cake for a super easy but all-the-rave summer dessert!