Baked Macaroni and Cheese

Ina Garten inspired!  I made this several weeks ago for a girls luncheon at my house.  I served it with autumn salad (eliminating the goat cheese and cherries and adding roasted butternut squash croutons) and seared duck breast.  

Ingredients:

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni 
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups).  NOTE:  if you prefer a milder cheese, try monterey jack 
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 t freshly ground black pepper
• 1/2 t ground nutmeg
• 1 T dried mustard
• 1 1/2 c fresh white bread crumbs (5 slices, crusts removed)

Directions:

Preheat the oven to 375 degrees F.  Drizzle oil into a large pot of boiling very 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, dried mustard 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.