Kosher salt
Vegetable oil
1 pound elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere or Swiss (or mixed), grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
3/4 pound fresh tomatoes (4 small) (optional)
1 cup fresh white bread crumbs (3-4 slices, crusts removed)
Preheat the oven to 375 degrees
Drizzle oil into a large pot of boiling salted water. Add the pasta. 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/Swiss, 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.
Tomatoes are optional. When added they provide a lovely color and nice presentation to dish.
Be careful with the nutmeg, if it is fresh you may need to add less. The nutmeg does make the dish a bit reminiscent potato dauphinoise.
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