Mac n Cheese

Wes made some smoked brisket this weekend - it was soooo good. I made this mac and cheese to go along with it and it was sooo cheesy and yummy and delicious!
I want to make it again just thinking about it. 
I added tomatoes to it to break up the flavors a little

 Ingredients:
8 oz elbow macaroni
2 cups milk
3 Tbs butter
1/4 cup flour
2 cups Gruyere 
1 cup Cheddar cheese, extra-sharp
1/4 tsp black pepper
1/4 tsp cayenne
1/4 tsp nutmeg
1/2 TBs salt 
3 roma (small) tomatoes (or a can of diced tomatoes)
1/2 cup breadcrumbs

 Directions:
1) Preheat oven to 375, cook macaroni according to package directions. End about 2 minuetes early since the macaroni will finish cooking in the oven.
2) Meanwhile, heat the milk in a small saucepan, being careful not to boil it. 
3) In a large pot, melt butter and then add the flour. Cook over loe heat for 2-3 minutes stirring with a whisk. Add in the warm milk and cook for another 2 min until the milk has thickened. 
4) Remove from heat and add the cheese one cup at a time. Then add in the tomatoes, salt, pepper, nutmeg and cayenne. 
5) Mix well, then add in the noodles and stir. Pour into a 8x8 or 9x9 greased caserole dish.
6) Top with the breadcrumbs and then spray with Pam so they get nice and crispy.
7) Bake for 30-40 minutes or until the top is browned.

 Enjoy!


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