Lorre's Macaroni and Cheese
1 pound elbow macaroni or cavatappi
1 quart milk
8 tablespoons unsalted butter, divided
1/2 cup flour
12 ounces gruyere cheese, grated
8 ounces extra-shapr cheddar, grated
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon nutmeg, grated
3/4 pound fresh tomatoes (5 small)
2 cups fresh white bread crumbs
Preheat the oven to 375 degrees.
Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6-8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4 quart) pot and add the flour. Cook over the 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, 1 tablespoon salt, pepper and nutmeg. 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 of the top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
NOTE: To make ahead, put the macaroni and cheese in the baking dish, cover and refrigerate until ready to bake. Put the tomatoes and bread crumbs on top and bake for about 40-50 minutes.