Macaroni And Cheese With Bacon And Tomato - cooking recipe

Ingredients

3/4 cup breadcrumbs, divided
1 lb penne pasta
2 tablespoons unsalted butter
3 tablespoons flour
1/8 teaspoon nutmeg
1 quart milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 lb shredded gruyere cheese
1/2 lb cheddar cheese
3 ripe plum tomatoes, diced
1 lb bacon, cooked and crumbled
3 tablespoons olive oil

Preparation

Heat oven to 350 degrees F.
Generously butter a 1/12 quart baking dish.
Add 1/4 cup of the bread crumbs; shake to coat dish evenly.
Heat large pot of salted water to a boil.
Cook pasta until al dente, about 7 minutes.
Drain.
Place in large bowl.
Melt butter in large saucepan.
Whisk inflour; cook, stirring, 2 minutes.
Add nutmeg; cook 1 minute.
Whisk in milk all at once.
Heat to boil; simmer, stirring, 5 minutes.
Season with salt and pepper.
Remove from heat; stir in cheeses until melted.
Add sauce to pasta, mix well.
Spoon 1/2 mixture into prepared baking dish.
Add tomatoes and bacon in an even layer.
Top with remaining macaroni mixture.
Combine 1/2 cup of the remaining bread crumbs with olive oil in small bowl.
Sprinkle over macaroni.
Bake until golden and bubbly, about 45 minutes.