Macaroni And Cheese With Gruyere And Tomatoes

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Andrea's Recipes


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Kosher salt

1 pound elbow macaroni, cavatappi (corkscrews), or conchiglie (medium shells)

4 cups milk

8 tablespoons (1 stick) unsalted butter, divided

1/2 cup all-purpose flour (I use Wondra® or Pillsbury Shake and Blend.)

12 ounces Gruyere cheese, freshly grated (4 cups)

8 ounces extra-sharp cheddar, freshly grated (2 cups)

1/2 teaspoon freshly ground black pepper

1/2 teaspoon grated nutmeg

3/4 pound fresh tomatoes (approximately 4 small), thinly sliced

1-1/2 cups fresh white bread crumbs (5 slices, crusts removed, run through the food processor)

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