Gratinéed Macaroni and Cheese with Tomatoes

Name: Gratinéed Macaroni and Cheese with Tomatoes
Yield: serves 6 to 8
Ingredients: 7 tablespoons unsalted butter, plus more for dish; 1 1/4 cups small pieces torn baguette or other crusty bread; 1 tablespoon chopped fresh thyme; Coarse salt and freshly ground pepper; 1 pound elbow macaroni or other short, tubular pasta; 1 quart milk; 5 tablespoons all-purpose flour; Pinch of freshly grated nutmeg; 4 cups grated sharp white Cheddar cheese (about 1 pound); 1 pound red and yellow tomatoes in all sizes, cut into 1-inch pieces if large or halved if small (cherry, grape, or pear)

January 26, 2012

You can use six 2-cup gratin dishes to make individual servings. The baking time will be a bit shorter; cook until bubbling and golden.

Recipe information

Yield
serves 6 to 8

Ingredients

7 tablespoons unsalted butter, plus more for dish

1 1/4 cups small pieces torn baguette or other crusty bread

1 tablespoon chopped fresh thyme

Coarse salt and freshly ground pepper

1 pound elbow macaroni or other short, tubular pasta

1 quart milk

5 tablespoons all-purpose flour

Pinch of freshly grated nutmeg

4 cups grated sharp white Cheddar cheese (about 1 pound)

1 pound red and yellow tomatoes in all sizes, cut into 1-inch pieces if large or halved if small (cherry, grape, or pear)

Preparation

Step 1
Preheat the oven to 375°F. Butter a 9 × 13-inch baking dish or a 3-quart casserole dish; set aside. Melt 2 tablespoons butter, and pour over the bread in a medium bowl; toss. Add 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss.
Step 2
Bring a large pot of water to a boil; add salt. Cook the pasta until just beginning to soften, 2 to 3 minutes (it will not be fully cooked). Drain and rinse.
Step 3
Warm the milk in a saucepan over medium heat. Heat the remaining 5 tablespoons butter in a high-sided skillet (or a pot) over medium until foaming. Add the flour; whisk 1 minute. Slowly whisk in the warm milk. Cook, whisking, until bubbling and thickened, 8 to 10 minutes. Remove from heat.
Step 4
Add 2 teaspoons salt, 1/2 teaspoon pepper, the remaining 2 teaspoons thyme, the nutmeg, and cheese to pan; stir until the cheese is melted.
Step 5
Stir the pasta and tomatoes into the cheese sauce. Pour into the buttered dish; sprinkle with the bread topping. Bake until bubbling and golden, about 30 minutes. Let cool slightly before serving.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsMac and Cheese Pasta Macaroni American Tomato Vegetable Nutmeg Herbs & Spices Cheddar Cheese Dairy Main Side Lunch Dinner Nut Free Vegetarian Easy Oven Bake Easter Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes