Ingredients
Vegetable Oil
Kosher Salt
1 lb Elbow Macaroni or Cavatappi
1 Quart Milk
8 T Unsalted Butter, Divided
1/2 Cup Flour
12 ounces Gruyere Cheese, grated
8 ounces Extra Sharp Cheddar, grated
1/2 t fresh ground pepper
1/2 t grated Nutmeg
3/4 lb fresh tomatoes, sliced
1 1/2 c fresh white bread crumbs
Preparation
Preheat the oven to 375 degrees.
Drizzle oil into a lareg pot of boiling salted water. Add the macaroni and cook until al dente. Drain.
Heat the milk in a small saucepan, but don’t boil it. Melt 6 T 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 until thickened and smooth. Turn off the heat and add the gruyere, cheddar, pepper and nutmeg. Add 1 t salt. Add the cooked macaroni and stir well. Pour into a 3 Quart baking dish.
Arrange the sliced tomatoes on the top. Melt the remaining 2 T butter and combine them with the bread crumbs. Sprinkle on the top. Bake for 30-35 minutes or until the sauce is bubbly and the macaroni is browned on the top.
