Categories: Pasta

Ingredients

• 1 lb. cavatappi or elbow macaroni
• 8 T. unsalted butter, divided
• 1/2 C. flour
• 1 quart milk
• 12 oz. Gruyere, grated (4 C.)
• 8 oz. extra-sharp Cheddar, grated (2 C.)
• 1 T. salt
• 1/2 t. black pepper
• 1/2 t. ground nutmeg
• 2-3 fresh tomatoes
• 1 1/2 C. fresh white bread crumbs

Directions

1. Preheat the oven to 375°. Butter a 9X12 baking dish.

2. Cook the pasta according to the directions on the package; drain well and return to pot.

3. Meanwhile, melt 6 T. butter in a 4-quart pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the milk and cook for a minute or two more, until thickened and smooth. Remove from heat; add the Gruyere, cheddar, salt, pepper, and nutmeg. Add the sauce to the cooked pasta and stir well. Pour into prepared baking dish.

4. Slice the tomatoes and arrange on top. Melt the remaining 2 T butter, combine with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the pasta is browned on the top.

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