Ingredients:
1 blop Vegetable Oil
1 LB. elbow macaroni or cavatappi
1 QT. Milk
8 LB. (1 stick) butter – divided
1/2 C. flour
12 OZ. Gruyere cheese, grated (2 cups)
8 OZ. Extra Sharp Cheddar, grated (2 cups)
1/2 TSP. Freshly ground black pepper
1/2 TSP. Nutmeg
3/4 LB. Fresh tomatoes (4 small)
1 1/2 C. fresh white bread crumbs (5 slices, crusts removed)

Instructions and Notes:
Preheat oven to 375º Drizzle oil into large pot of boiling salted water. Add macaroni and cook 6-8 minutes. Drain well. Meanwhile, heat milk in small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4 qt.) pot and add 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, 1 tablespoon salt, pepper and nutmeg. Add the cooked macaroni and stir well. Pour into 3 qt. baking dish. Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine with the bread crumbs, and sprinkle on top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on top. (To make ahead, put the macaroni and cheese in the baking dish, cover, and refrigerate until ready to bake. Put tomatoes, bread crumbs, and remaining butter on top and bake for 40-50 minutes.) (serves 6-8)