Mac and Cheese with Tomatoes

Ingredients:

• 450 gr. pasta cones or cavatappi
• 1 liter of milk
• 8 tbsp (110 g) unsalted butter, divided
• 0.5 cups premium flour
• 340 gr. gruyere, grated (4 tbsp.)
• 220 g sharp cheddar, grated (2 cups)
• 0.5 tsp freshly ground black pepper
• 0.5 tsp ground nutmeg
• 350 g fresh tomatoes (4 small)
• 1.5 cups fresh white bread crumbs (from 5 slices crustless bread)

Preparation:

1. Preheat oven to 190°C.
2. Place olive oil in a large pot of boiling salted water. Add the pasta and cook according to package directions for 6-8 minutes. Drain.
3. Meanwhile, heat the milk in a small saucepan until it's hot, but don't let it boil. In a large saucepan (4 quarts), melt 6 tablespoons of butter and add the flour. Cook over low heat, whisking, for 2 minutes. Whisk in the hot milk and cook for another 1-2 minutes, until thickened and smooth. Remove from heat, stir in the Gruyere, Cheddar, 1 tablespoon of salt, black pepper, and nutmeg. Add the cooked pasta and stir well. Pour the mixture into a 3-quart baking dish.
4. Slice the tomatoes and arrange them on top of the pasta. Melt the remaining 2 tablespoons of butter, mix them with fresh bread crumbs, and sprinkle them over the tomatoes. Bake for 30-35 minutes, or until the sauce is bubbling and the pasta is golden brown on top.