Gratineed Macaroni And Cheese With Tomatoes

My favorite macaroni and cheese but i love thyme!!

Bring a large pot of water to a boil.

Cook pasta until just beginning to soften , 2 to 3 minutes.

Preheat oven to 350 degrees.

Drain and rinse macaroni.

Butter a 9 x 13 inch pan or 3 quart casserole.

Set aside.

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.

Heat milk in a sauce pan over medium heat until warm.

Heat remaining 5 tablespoons of butter in a high sided skillet or a pot over medium heat until foaming.

Add flour , cook , whisking 1 minute.

Whisk in warm milk a little at a time.

Cook , whisking constantly , until bubbling and thickened , 8-10 minutes.

Remove milk mixture from heat.

Add 1 teaspoon salt , 1 / 2 teaspoon pepper , 2 teaspoons thyme , nutmeg , and cheese to pan.

Stir until cheese is melted.

Stir pasta and tomatoes into cheese sauce.

Pour into buttered dish.

Sprinkle with bread topping.

Bake until bubbly and golden , about 30 minutes.

Let cool slight.

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