Three more days until we leave for our China trip. If you remember from earlier posts, Nick and I will be taking a group of students from his college on a study abroad program in China. We will be living in a fancy apartment in the center of Beijing for three months on his school’s dime. Sounds like a great deal? We thought so, until it came time to get everything together for the trip. 

We haven’t printed out the plane tickets. Our suitcases are empty. The house is a mess. In short, we are not ready to leave.

Needless to say, I haven’t been cooking much. Thanks to the sushi restaurant and taco joint down the street, we haven’t had to order pizza or drive through McDonald’s. The few times I did get to cook this last week, I relied on fast and easy recipes, including the great American classic, mac and cheese.

I shared a recipe for southwestern macaroni and cheese a couple of years ago. This one doesn’t have green onions or a spicy kick. Instead, this mac and cheese has a layer of sliced tomatoes and toasted breadcrumbs on top. The juicy tomatoes and the crunchy breadcrumbs add a nice contrast to the thick and creamy pasta in cheese sauce. You can assemble everything ahead of time and bake right before you need to serve it.

This dish is delicious, filling and comforting even for the most hectic days of your life. Now if only the rest of the things on my to-do list can be this easy…

Macaroni and Cheese with Tomatoes

From Ina Garten via FoodNetwork.com

• Elbow macaroni or cavatappi, 1 pound
• Milk, 1 quart
• Unsalted butter, 1 stick, divided
• All-purpose flour, 1/2 cup
• Gruyere, 12 ounces, grated (about 4 cups)
• Extra-sharp cheddar, 8 ounces, grated (about 2 cups)
• Pepper, 1/2 teaspoon
• Nutmeg, 1/2 teaspoon
• Fresh tomatoes, 3/4 pound (about 4 small)
• Plain bread crumbs, 1 1/2 cups

Preheat the oven to 375 degrees F.

Bring a large pot of salted water to boil. 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 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, pepper, nutmeg and 1 tablespoon of salt. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. 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.

Serves 6.