Mac & Cheese....yuuuuummmuy!

Ingredients

Kosher salt ( I use sea salt)
Vegetable oil
1 pound elbow macaroni or cavatappi
1 quart milk (4 cups)
8 tablespoons (1 stick) unsalted or salted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere, grated (4 cups) *see note below*
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)
1 1/2 cups fresh white bread crumbs (5 slices) could also use Panko.
Directions
Preheat the oven to 375 degrees F.

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 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 low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook 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 or greased 13'9

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 bread crumbs are browned on the top.

NOTE: Gruyere cheese can be pricey, I really think you could use a mild cheddar instead of Gruyere or do half Gruyere & half of a mild Cheddar. I will have to make it with a mild Cheddar & re post. but for now this is my tip*

Also this can feed a crowd, you can definitely half this a smaller party or put in separate containers before putting top on & freeze for another time.