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.