1/2 pound large elbow macaroni, or pasta of your choice
2 cups milk
scant 1/4 cup flour
1 1/2 cups grated Gruyere cheese
1 1/2 cups extra sharp Cheddar cheese
1/2 cup mozzarella
1/4 tsp. pepper
3/4 tsp. salt
1/4 tsp. nutmeg (optional)
2-3 small tomatoes (I use Roma)
1 cups fresh bread crumbs
Preheat oven to 375.
Cook pasta according to package directions. Drain and set aside.
Heat the milk in the microwave for about 2 minutes; set aside. On stovetop, melt butter in a large pot and add flour. Cook over low heat for 2 minutes, stirring constantly. While whisking, stir in hot mild and cook for a minute or two longer, until thickened and smooth. Remove from heat and add cheeses, salt, pepper, and nutmeg. Fold pasta into mixture and pour into 8x8 baking dish.
Slice tomatoes and arrange on top. Combine fresh bread crumbs with a little drizzled olive oil; sprinkle crumbs on top of macaroni. Bake 20 minutes covered with tin foil. Remove foil and bake another 15 minutes.