Grown Up Mac and Cheese

Hi bloggers! I can't believe we're in the second week of November already! The thought that Thanksgiving is about three weeks away is probably one of the most comforting feelings. I love the holidays and everything about them. The colors, the outdoor atmosphere, the warm foods and desserts, and the time spent with friends and family. 
This weeks recipe is comfort food at it's finest, and it's for all of my grown-up friends out there! As a kid growing up I LOVED macaroni and cheese; if it came from the Velveeta or Kraft box I was happy for days! When I got older my mom used to put her own twist on it, by making her own mac and cheese; not only would I be happy but my dad could eat macaroni and cheese that didn't come in dinosaur shapes, which I'm sure did wonders for his masculinity as time went on. 
I decided that since fall is the ultimate time for comfort foods, I would share one of my all time favorites with all of you, "Grown Up Mac and Cheese." I hope you all love it as much as I do, and when you give it a try let me know how it turned out!  

Grown- Up Mac and Cheese

Ingredients:

• Kosher salt
• Vegetable oil
• 1 pound elbow macaroni or cavatappi
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground nutmeg
• 3/4 pound fresh tomatoes (4 small)
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions:

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 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 the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.