Macaroni & Cheese

From Barefoot Contessa Family Style
Serves 8

*kosher salt
*vegetable oil
*1 lb. elbow or corkscrew macaroni
*1 qt. milk
*1 stick unsalted butter, divided
*1/2 cup all-purpose flour
*12 oz. gruyere cheese, grated (4 cups)
*8oz. extra sharp cheddar cheese, grated (2 cups)
*1/2 tsp black pepper
*1/2 tsp nutmeg
*3/4 lb. fresh tomatoes, sliced
*1 1/2 cup bread crumbs

Preheat oven to 375. Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil. Melt 6 tbsp butter in a large pot and add the flour. Cook over low heat for two minutes, stirring with a whisk. While whisking, add hot milk and cook for a minute or two, until thickened and smooth. Off the heat, add the cheeses, pepper, nutmeg and 1 tbsp salt. Add the cooked macaroni and stir well.

Pour into a 3 quart baking dish. Arrange tomatoes on top. Melt the remaining 2 tbsp butter, combine with fresh bread crumbs, and sprinkle on top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.