INGREDIENTS
8 oz
elbow macaroni or penne pasta
1 3/4 cups
milk
1/4 cup
heavy cream
4 tbsp
butter (divided)
1/4 cup
all-purpose flour
4 oz
Gruyere (grated)
6 oz
extra-sharp Cheddar (grated)
1 tbsp
salt
1/2 tsp
black pepper
1/2 tsp
ground nutmeg
2
small fresh tomatoes (sliced thinly)
3/4 cup
fresh white bread crumbs
1 tbsp
grated Parmesan cheese
1/4 tsp
garlic powder