Gratineed Macaroni and Cheese with Tomatoes

• 7 tablespoons unsalted butter, plus more for dish
• 1 1/4 cups small pieces torn baguette or other crusty bread
• 1 tablespoon chopped fresh thyme
• Coarse salt and freshly ground pepper
• 1 pound elbow macaroni or other short, tubular pasta
• 1 quart milk
• 5 tablespoons all-purpose flour
• Pinch of freshly grated nutmeg
• 4 cups grated sharp white Cheddar cheese (about 1 pound)
• 1 pound red and yellow tomatoes in all sizes, cut into 1-inch pieces if large or halved if small (cherry, grape, or pear)

1. Preheat the oven to 375F.
2. Butter a 9 x 13-inch baking dish or a 3-quart casserole dish; set aside.
3. Melt 2 tablespoons butter, and pour over the bread in a medium bowl; toss.
4. Add 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss.
5. Bring a large pot of water to a boil; add salt.
6. Cook the pasta until just beginning to soften, 2 to 3 minutes (it will not be fully cooked).
7. Drain and rinse.
8. Warm the milk in a saucepan over medium heat.
9. Heat the remaining 5 tablespoons butter in a high-sided skillet (or a pot) over medium until foaming.
10. Add the flour; whisk 1 minute.
11. Slowly whisk in the warm milk.
12. Cook, whisking, until bubbling and thickened, 8 to 10 minutes.
13. Remove from heat.
14. Add 2 teaspoons salt, 1/2 teaspoon pepper, the remaining 2 teaspoons thyme, the nutmeg, and cheese to pan; stir until the cheese is melted.
15. Stir the pasta and tomatoes into the cheese sauce.
16. Pour into the buttered dish; sprinkle with the bread topping.
17. Bake until bubbling and golden, about 30 minutes.
18. Let cool slightly before serving.

unsalted butter, torn baguette, thyme, salt, macaroni, milk, flour, nutmeg, grated sharp white, red

Taken from www.epicurious.com/recipes/food/views/gratineed-macaroni-and-cheese-with-tomatoes-392532 (may not work)