The Best Mac&Cheese

Mac & Cheese

This is adapted from the Barefoot Contessa.  It is just as good as that old Martha Stewart recipe, and so much easier.

Salt
vegetable oil
1 pound pasta (Barilla cellentani, penne, or campanelle)
1 quart milk (4 cups, 2% or whole )
1 stick butter, divided
1/2 C flour
12 ounces cheddar cheese, grated (4 cups)
8 ounces Gruyere cheese, grated (2 cups)

a scant 1 T salt
about 1/2 tsp freshly grated pepper
about 1/2 tsp freshly grated nutmeg

5 slices of  fresh white bread, torn into crumbs

1. Preheat oven to 375 F.
2. Drizzle some vegetable oil in a large pot of boiling water.  Add the pasta and cook til al dente.  Drain and set aside. 
3. Heat the milk in a small saucepan.  Melt 6 T of the butter in the large Le Creuset pot, and add the flour.  Stir to "cook" the flour and butter for a few minutes.  Slowly add the warm milk while whisking.  Cook for a few minutes until thickened and smooth.  
4. Take pot off the heat, and add the cheeses, 1 T salt, pepper and nutmeg.  Stir until smooth. 
5. Add the cooked pasta, stir well, and then pour into a 9x13 pan. 
6. Drizzle the remaining 2T butter (melted) over the bread crumbs, and toss to coat. Sprinkle on top of the mac and cheese.  Bake for 30 minutes. 
7. ENJOY!  Great with plenty of steamed broccoli. 

Variation:  Before sprinkling the bread crumbs, lay thin slices of tomato over top of the mac and cheese.  Yum!