Green Tomato Macaroni and Cheese

• 1 pound cavatappi (a curly macaroni) or your choice of pasta
• 3/4 cup (1 1/2 sticks) unsalted butter
• 6 tablespoons all-purpose flour
• 4 cups hot whole milk
• 2 teaspoons Tabasco sauce
• 1 tablespoon dry mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• 2 cups shredded chipotle Cheddar cheese (preferably Cabot), about 8 ounces
• 3 cups shredded extra-sharp Cheddar cheese (about 12 ounces)
• 3 cups shredded Monterey Jack cheese (about 12 ounces)
• 10 green tomatoes (4 to 5 pounds), cored and thinly sliced
• 2 cups sourdough breadcrumbs (see Tip below)

1. Preheat the oven to 350F.
2. Grease a 9 by 13-inch pan or casserole dish of similar capacity with cooking spray.
3. In a large pot, cook the pasta in plenty of hot water according to package directions, but remove it a few minutes earlier than suggested so it doesnt turn mushy when baked later.
4. Drain the cooked pasta in a colander and hold under cold running water to stop it from cooking further.
5. Set aside.
6. In a large saucepan set over medium heat, melt 1/2 cup of the butter.
7. Add the flour, stirring constantly until the mixture is smooth and golden brown, about 5 minutes.
8. Slowly pour in the milk, whisking constantly until thick, about 2 minutes.
9. Stir in the Tabasco, dry mustard, salt, and white pepper.
10. Stir in the cheeses and cook until they are completely melted.
11. Spoon half the cooked pasta into the prepared pan.
12. Cover with half the cheese sauce.
13. Arrange a single layer of sliced tomatoes on top.
14. Spoon the remainder of the pasta on top; pour on the remainder of the cheese sauce.
15. Top with a second layer of sliced tomatoes.
16. In a large skillet set over medium heat, melt the remaining 1/4 cup butter.
17. Stir in the breadcrumbs and cook until the crumbs are evenly coated with butter.
18. Spoon the crumbs evenly over the top of the tomatoes.
19. Bake for 30 minutes, or until the crumbs have turned golden and the casserole is bubbling.
20. Serve hot.
21. The casserole can be assembled a day in advance, covered, and refrigerated.
22. Make the breadcrumbs, too, but dont add them to the casserole until ready to bake and serve.
23. Bake just before serving.
24. Add extra baking time if the casserole goes from refrigerator to oven.
25. Its easy to make homemade breadcrumbs: toast 3 or 4 slices of sourdough bread until golden brown.
26. Let the toast cool for a few minutes.
27. Tear the toast into small pieces and process into crumbs in a food processor or blender.

cavatappi, butter, allpurpose, milk, tabasco sauce, mustard, kosher salt, ground white pepper, cheddar cheese, cheddar cheese, shredded monterey jack cheese, green tomatoes, sourdough breadcrumbs

Taken from www.epicurious.com/recipes/food/views/green-tomato-macaroni-and-cheese-382685 (may not work)