Homemade Mac N Cheese

So wanted a little winter comfort food - and thought I would try out a homemade mac n cheese.  Super yummy - full of flavor - and the tomatoes on top were a good touch!  Try it out :)

Ingredients:
Veggie oil
1lb elbow macaroni or cavatappi
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup flour
12 oz Gruyere, grated (4 cups)
8 oz sharp cheddar, grated (2 cups)
1/2 teaspoon pepper
1/2 teaspoon ground nutmeg
3/4 lb fresh tomatoes (4 small)
1 1/2 cup fresh white bread crumbs (5 slices, crusts removed)

Preheat the oven to 375.  Drizzle oil into a large pot of boiling salted water.  Add the macaroni and cook according to the directions on the package, 6-8 minutes.  Drain well.

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, 1 tablespoon salt, pepper, and nutmeg.  Add the cooked macaroni and stir well.  Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top.  Melt the remaining 2 tablespoons of butter, combine them with fresh bread cumbs, and sprinkle on the top.  Bake for 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.