Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons Kosher salt (To boil the macaroni)
  • 1 pound Cavatappi pasta (Or elbow macaroni)
  • 1 quart milk
  • 8 tablespoons unsalted butter (divided, 1 stick)
  • 1/2 cup all-purpose flour
  • 12 ounces Gruyere (grated = (4 cups))
  • 8 ounces extra-sharp Cheddar (grated = (2 cups))
  • 1/2 teaspoon freshly ground black pepper
  • salt to taste (cheese is salty, so taste before you salt.)
  • 1/2 teaspoon ground nutmeg
  • 3/4 pound fresh tomatoes (4 small to medium)
  • 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed, dried and cut into small cubes.)

Instruction

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of salted water to a boil. Add the pasta and cook about a minute shy of the directions on the package, about 8 minutes. Drain well, reserving 1/2 cup of the cooked pasta water.
  • Meanwhile, heat the milk in a small saucepan, but don't let it boil.
  • Melt 6 tablespoons (reserving 2 tablespoons for the bread crumbs) 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, salt and pepper to taste and nutmeg. Add the cooked macaroni and the pasta water 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.