INGREDIENTS
1 1/2 tsp
Thyme, fresh leaves
6
Vine-ripened tomatoes, small
2 cups
Chicken stock, homemade or low-sodium store-bought
1 lb
Elbow macaroni
5 tbsp
All-purpose flour
1 pinch
Cayenne pepper
1 pinch
Nutmeg
1
Salt and freshly ground pepper, Coarse
3 tbsp
Olive oil, extra-virgin
5
slices White sandwich bread
2 tbsp
Butter, unsalted
8 oz
Cheddar cheese, sharp grated
2 cups
Milk, low-fat 1 percent
1 oz
Parmesan cheese