- Kosher salt
- 1 pound cavatappi (or elbow macaroni)
- 1 quart whole milk
- 8 tablespoons (1 stick) unsalted butter, divided
- 1/2 cup all-purpose flour
- 12 ounces Gruyere, grated (4 cups)
- 8 ounces extra-sharp Cheddar, grated (2 cups)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 3 small fresh tomatoes
- 1 1/2 cups fresh white breadcrumbs (5 slices, crusts removed)
ONE: Preheat the oven to 375 degrees F.
TWO: Bring a large pot of salted water to boil. Add the macaroni and cook one minute less than the directions on the package. Drain well.
THREE: 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 for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, pepper, nutmeg, and 1 tablespoon salt. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.
FOUR: Thinly slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh breadcrumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on top.
