Macaroni and Cheese With Tomatoes | Oregonian Recipes

Ingredients

• 1/4 cup butter (1/2 stick), plus more for buttering baking dish (divided)
• 4 cups low-fat milk
• 1 clove garlic, smashed
• 1 bay leaf
• 1 pound chiocciole or penne pasta (see note)
• 5 tablespoons all-purpose flour
• 1 1/2 teaspoons dry mustard
• 1 1/2 cups shredded sharp cheddar cheese
• 1 1/2 cups shredded gruyère cheese
• 1 cup freshly grated parmesan cheese
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon ground nutmeg
• Salt and freshly ground pepper
• 2 large tomatoes, thinly sliced