Gratineed Macaroni and Cheese With Tomatoes

• 16 ounces elbow macaroni
• 6 tablespoons unsalted butter, divided, plus more
• butter, for dish
• 1 14 cups baguette, torn into small pieces
• 1 tablespoon fresh thyme, chopped
• 1 12 teaspoons coarse salt, divided
• 34 teaspoon pepper, divided
• 3 12 cups milk
• 5 tablespoons flour
• 1 pinch nutmeg
• 4 cups sharp cheddar cheese, shredded
• 16 ounces tomatoes, cut into 1 inch chunks

1. Bring a large pot of water to a boil.
2. Cook pasta until just beginning to soften, 2 to 3 minutes (it will not be fully cooked).
3. Preheat oven to 350 degrees.
4. Drain and rinse macaroni.
5. Butter a 9 X 13 inch pan or 3 quart casserole; set aside.
6. Melt 2 tablespoons butter, and pour over bread in a medium bowl; add 1 teaspoon thyme, 1/2 salt, and 1/4 teaspoon of pepper, and toss.
7. Heat milk in a sauce pan over medium heat until warm.
8. Heat remaining 5 tablespoons of butter in a high sided skillet or a pot over medium heat until foaming.
9. Add flour, cook, whisking 1 minute.
10. Whisk in warm milk a little at a time.
11. Cook, whisking constantly, until bubbling and thickened, 8-10 minutes.
12. Remove milk mixture from heat.
13. Add 1 teaspoon salt, 1/2 teaspoon pepper, 2 teaspoons thyme, nutmeg, and cheese to pan; stir until cheese is melted.
14. Stir pasta and tomatoes into cheese sauce.
15. Pour into buttered dish; sprinkle with bread topping.
16. Bake until bubbly and golden, about 30 minutes.
17. Let cool slightly before serving.

macaroni, unsalted butter, butter, baguette, fresh thyme, coarse salt, pepper, milk, flour, nutmeg, cheddar cheese, tomatoes

Taken from www.food.com/recipe/gratineed-macaroni-and-cheese-with-tomatoes-290492 (may not work)