Mac and Cheese

Ow. Let me tell you, getting your wisdom teeth out is not a fun experience. I've been sitting in my bed with Zeus for the past 5 days in complete misery!

What's the only good thing that came out of my wisdom teeth extraction? The yummy mushy food that I got to make. mmmMmm.

So as I dream about eating kobe short ribs, osso bucco and some seared duck breast, all I am stuck with is broth, pudding and jello. WooHoo?

As I begin to heal and the doctor told me I could start eating 'soft food', I jumped on the chance when he told me I could eat some Mac and Cheese! Yes!

As my dad rushed me off to the supermarket about to grab the classic blue box Kraft Mac and Cheese, I stopped him and decided to pick up some Gruyere and Cheddar cheese instead- we're going to make it from scratch, of course!!!

So, I did. And it was glorious.

Recipe follows:

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Kosher salt
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart 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)
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.

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Ina Garten does it again. I do have to say, although she as a on her show is a bit snooty, her recipes are amazing! They never fail on me!

The most interesting part of this recipe is the nutmeg I would have to say. It at first was strange to think that nutmeg belonged in a mac and cheese recipe but it was such an amazing addition. The small amount of nutmeg added a rich flavor to the dish and wasn't too over powering. The dish came out smooth and creamy and was surprisingly easy to make!

Instead of using fresh breadcrumbs, I used the panko that I had and it worked out fine.

After putting it in the oven I would have to say it didn't come out liquidy and creamy as I had hoped, the cheese was more solid rather than creamy, but I guess it depends on your preference. Nevertheless, the flavor is delicious!

beautiful out of the oven

This recipe was incredibly easy and fast to make. A great plus. Craving for some grown up mac and cheese? Looking for something simple? Well look no further- try this recipe out, you'll love it I promise!

I guess some good things can come out of wisdom teeth removal...

Time: 30 minutes

Difficulty: Easy

Taste: A-