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Mac and Cheese with Tomatoes, Ina Garten's Creamy Recipe with Gruyere
Ingredients
  • 2 Tablespoons Kosher salt To boil the macaroni
  • 1 pound Cavatappi pasta Or elbow macaroni
  • 1 quart milk
  • 8 tablespoons unsalted butter divided, 1 stick
  • ½ cup all-purpose flour
  • 12 ounces Gruyere grated = (4 cups)
  • 8 ounces extra-sharp Cheddar grated = (2 cups)
  • ½ teaspoon freshly ground black pepper
  • salt to taste cheese is salty, so taste before you salt.
  • ½ teaspoon ground nutmeg
  • ¾ pound fresh tomatoes 4 small to medium
  • 1 ½ cups fresh white bread crumbs 5 slices, crusts removed, dried and cut into small cubes.
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