Macaroni and Cheese

Okay...another M from the Barefoot Contessa. What can I say? It sure is good. Pictured here without tomatoes, but quite good with them.

Kosher Salt
Vegetable Oil
1 lb. Elbow Macaroni
1 qt. Milk
8 Tbsp Unsalted Butter, divided
1 /2 C. Flour
12 oz. Gruyere Cheese, grated
8 oz. Extra-Sharp Cheddar, grated
1/2 tsp. Ground Black Pepper
1/2 tsp. Nutmeg
3/4 lb Fresh Tomatoes
1 1/2 C. Fresh White Bread Crumbs (5 slices, crusts removed and processed in food processor)

Preheat the oven to 375 degrees.

Drizzle oil into a large pot of 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 do not boil. Melt 6 Tbsp. butter in a large pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1Tbsp Kosher Salt, pepper and nutmeg. Add the ooked macaroni and stir well. Pour into a 3 qt. baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 Tbsp. butter, combine with the 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.