| Total: | 2 hr 10 min |
| Prep: | 50 min |
| Cook: | 1 hr 20 min |
| Yield: | 2 to 4 servings |
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- 1 large yellow onion, cut into 1/8-inch dice
- 1 tablespoon minced garlic
- 3 tablespoons all-purpose flour
- 4 cups whole milk
- 1 teaspoon mild paprika
- 1/2 teaspoon ground nutmeg
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup grated extra-sharp Cheddar
- 3/4 cup grated Wisconsin asiago
- 3/4 grated dry Jack cheese
- 1 pound elbow macaroni, cooked and drained
- 2 plum tomatoes, sliced
- 1/2 cup Seasoned Bread Crumbs, recipe follows
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh chives
- 6 slices crusty bread, cut into 1-inch cubes (about 2 cups)
- 4 tablespoons (1/2 stick) unsalted butter
- 4 garlic cloves, minced
- 3 tablespoons minced fresh herbs, such as basil, parsley, thyme, or oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Melt the butter in a large pot over medium heat. Add the onions and garlic and cook until they are softened, about 2 minutes. Whisk in the flour and cook, stirring constantly, until the mixture turns light brown, about 3 minutes. Gradually whisk in the milk. Add the paprika, nutmeg, salt, and pepper. Reduce the heat to low and cook, stirring, until the sauce is thickened, about 5 minutes. Add the cheeses and stir until they are melted. Add the macaroni and stir until the noodles are thoroughly coated. Remove from heat. Butter two 6-inch cast iron skillets or one 12-inch skillet. Transfer the macaroni mixture into the skillets. Top with the sliced tomatoes. Sprinkle the bread crumbs on top. Bake until the cheese is bubbling and golden brown, about 30 minutes. Garnish with chopped herbs.
- Preheat the oven to 300 degrees F. Spread the cubes of bread on a baking sheet and toast them in the oven until golden brown, about 15 minutes.
- Place the butter, garlic, and herbs in a small saucepan and heat over low heat until the butter is melted. Toss the toasted bread with the butter mixture in a large bowl and sprinkle with salt and pepper. Process the bread in 2 batches in a food processor until you have fine crumbs. Sift the crumbs through a mesh strainer and process the larger crumbs again until all are fine. (If you do not have a food processor, crush the bread on the baking sheet with a rolling pin.)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1065 |
| Total Fat | 44 g |
| Saturated Fat | 26 g |
| Carbohydrates | 130 g |
| Dietary Fiber | 7 g |
| Sugar | 21 g |
| Protein | 37 g |
| Cholesterol | 115 mg |
| Sodium | 1267 mg |
| Serving Size | 1 of 4 servings |
| Calories | 1065 |
| Total Fat | 44 g |
| Saturated Fat | 26 g |
| Carbohydrates | 130 g |
| Dietary Fiber | 7 g |
| Sugar | 21 g |
| Protein | 37 g |
| Cholesterol | 115 mg |
| Sodium | 1267 mg |
Reviews
It is by far one of my favorite dishes and something I crave on a regular basis. I have a Macaroni and Cheese cookbook with this recipe in it and once I made this one, I couldn’t image trying any others.
Trust me, it’s amazing 🙂