Comfort food is not diet food – never said it was. It is warm and it is heavy and it is full of meaning and it is a warm hug around your neck on those dark nights and those bright nights alike.
And when we found a Mac & Cheese recipe the other year and tried it out and it blessed our souls, we continued to make it and now we want you to make it, too.
1 lb fusilli, cavatappi, or elbow macaroni
1 qt milk
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
12 oz Gruyére, grated
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
3/4 lb fresh tomatoes, sliced
1 1/2 cups fresh white breadcrumbs (made from 5 slices white bread, pulsed in a food processor)
Heat oven to 375 degrees. Bring a large pot of salted water to a boil. Drizzle the oil into the boiling water, add the pasta, and cook according to package instructions. Drain well.
Meanwhile, heat the milk in a small saucepan, but do not allow it to boil. Melt 6 tablespoons of the butter in a large (4-quart) pot and add the flour all at once. Cook over low heat for 2 minutes, stirring with a whisk. Whisk in the hot milk and cook for a minute or two more, until thickened and smooth. Remove from heat and stir in the cheeses, salt, pepper, and nutmeg. Add the cooked pasta and stir well. Pour into a 9-by-13-inch baking dish.
Published in GQ, back in 09. You can find the original link here.