GRUYERE AND CHEDDAR MAC AND CHEESE

1 pound elbow macaroni or other shaped pasta, uncooked
1/2 cup (1 stick) unsalted butter, divided use
1/2 cup all-purpose flour
4 cups low-fat milk (or any type except skim), heated
12 ounces Gruyere cheese, grated
8 ounces extra-sharp cheddar cheese, grated
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
3/4 pound fresh tomatoes (4 small), sliced
1 1/2 cups fresh white bread crumbs (about 4 slices, crusts removed)

Preheat oven to 375 degrees F. Lightly grease a 3-quart baking dish or 9-by-11-inch baking dish.

Prepare the macaroni according to package directions, until not quite al dente. Drain.

Meanwhile, in a large saucepan over low heat, melt 6 tablespoons butter. Whisk in flour and cook, stirring constantly, for 2 minutes.

Slowly whisk in milk and cook for 1 to 2 minutes, or until thickened and smooth, stirring constantly.

Off the heat, add the Gruyere, cheddar, salt, pepper and nutmeg. Add cooked macaroni and stir well. Transfer to baking dish. Arrange tomatoes on top.

Melt the remaining 2 tablespoons butter, combine it with the bread crumbs and sprinkle on top of tomatoes.

Bake for 30 to 35 minutes or until the sauce is bubbly and the macaroni is browned on top.

Servings: 8
Adapted from source: Barefoot Contessa Family Style by Ina Garten