Ina Garten’s Mac and Cheese

From Ina Garten, Food Network.

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided use
• 1/2 cup all-purpose flour
• 12 ounces Gruyere or Swiss, grated (3 cups)
• 8 ounces extra-sharp cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound fresh tomatoes (4 small)
• 11/2 cups fresh white breadcrumbs (5 slices, crusts removed)

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 to 8 minutes. Drain well.

Meanwhile, heat milk in small saucepan, but don’t boil it. Melt 6 tablespoons of butter in large (4-quart) pot and add flour. Cook over low heat for 2 minutes, stirring with whisk. While whisking, add hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add cheeses, pepper and nutmeg. Salt to taste. Add cooked macaroni and stir well. Pour into 3-quart baking dish.

Slice tomatoes and arrange on top. Melt the remaining 2 tablespoons butter, combine them with the fresh bread crumbs and sprinkle on top. Bake 30 to 35 minutes, or until sauce is bubbly and macaroni is browned on top.

Serves 8.