Mac and Cheese

By fsilver4

Oh is this good, you can omit the tomatoes and it will still be incredible.

Ingredients

• 1 pound elbow macaroni
• 1 quart milk
• 6 tablespoons butter
• 2 tablespoons butter
• 1/2 cup flour
• 12 ounces gruyere cheese, grated (4 cups)
• 8 ounces extra sharp cheddar, grated (2 cups)
• 1/2 teaspoon pepper
• 1/2 teaspoon nutmeg
• 3/4 pound fresh tomatoes
• 1 1/2 cups fresh white bread crumbs (5 slices)

Preparation

Step 1

Preheat oven to 375*

Cook pasta 6 to 8 minutes

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. Wile 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 int a 3 quart baking dish.

Slice the tomatoes and arrange on top. elt the remaining 2 tablespoons butter and combine with bread crumbs, and sprinkle on the top. bake for 30 to 35 minutes, or until bubbly and the macaroni is browned on the top.