Ingredients
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1 lb fusilli, cavatappi or 1 lb elbow macaroni
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1 quart milk
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8 tablespoons unsalted butter
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1/2 cup all-purpose flour
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12 ounces gruyere, grated
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1 tablespoon salt
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1/2 teaspoon nutmeg
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1 1/2 cups fresh white breadcrumbs (made from 5 slices of white bread, pulsed in a food processor)
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1/2 teaspoon ground black pepper
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8 ounces extra-sharp cheddar cheese, grated
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1/4 lb fresh tomato, sliced
Instructions
- Heat oven to 375 degrees.
- Bring a large pot of lightly salted water to boil. Drizzle a few drops of oil into the boilding water, add the pasta, and cook according to package directions. Drain well.
- Meanwhile, heat the milk in a small saucepan, but do not allow it to boil.
- Melt 6 tablespoons of the butter in a large (4-quart) pot and add the flour all at once. Cook over low heat for 2 minutes, stirring with a whisk. Whish in the hot milk and cook for a minute or two more, until thickened and smooth.
- Remove from heat and stir in the cheeses, salt, pepper and nutmeg. Add the cooked pasta and stir well. Pour into a 9 by 13 inch baking dish.
- Arrange the tomato slices on top. Melt the remaining 2 tablesppons of butter, toss with the fresh breadcrumbs to coat evenly, and sprinkle all over the top of the casserole.
- Bake for 30 oto 35 minutes, or until the sauce is bubbly and the pasta is browned on top. Let rest 5 minutes before serving.