The Recipe: Macaroni and Cheese

adapted from Ina Garten

Kosher salt

Vegetable oil

1 pound cavatappi

1 quart milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour

12 ounces extra-sharp Cheddar, grated (4 cups)

8 ounces Gruyere, grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground nutmeg (or less, to taste)

1 1/2 cups fresh wheat or 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 pasta and cook according to the directions on the package, approximately 8 minutes or until al dente. 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 Cheddar, Gruyere, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

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.