Gratineed Mac n' Cheese with Tomatoes

We are in a dinner group through church and every month when we'd go to someone's house, they went all out with really great meals.  Garreth kept joking that when it was our turn, we were going to serve mac n' cheese with hot dogs.  So October was our month to host and we decided to follow through on his promise, only with BBQ chicken instead of hot dogs and a really yummy homemade mac n' cheese with baked croutons and tomatoes.  It was really good so I thought I'd share it.  So here you go, comfort food at it's best!

Gratineed Mac n' Cheese with Tomatoes

7 Tbls butter

2 cups torn, crusty baguette

1 Tbls chopped fresh thyme

1 lb large elbow macaroni

4 cups milk

5 Tbls flour

pinch of nutmeg

1 lb tomatoes, seeded and diced

4 cups grated sharp cheddar cheese

(but any kind of strong cheese works - we like gruyere)

Preheat oven to 375.  Butter a 9 by 13 pan and set aside.  Melt 2 Tbls butter and pour over bread; toss.  Add 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp pepper; toss.

Cook pasta until just beginning to soften, 2-3 minutes.  (It will not be fully cooked)  Drain and rinse. 

Heat milk in a saucepan over medium heat until warm.  (don't scorch - keep stirring!)  In separate pan, heat 5 Tbls butter over medium heat until foaming.  Add flour and whisk for one minute.  Add warm milk.  Cook, whisking constantly, until bubbly and thickened, 8-10 minutes.  Remove from heat. 

Add 2 tsp salt, 1/2 tsp pepper, remaining 2 tsp thyme, nutmeg, and cheese to pan; stir until cheese is melted.  Stir pasta into sauce and pour into buttered dish.  Add tomatoes and bread topping.  Bake until bubbling and golden, about 30 minutes.