Macaroni and Cheese with Roasted Tomatoes
"Note: The roasted tomatoes need to drain after cooking...."
INGREDIENTS
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4 pints cherry, grape or sun glory tomatoes (8 cups)
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1/4 cup good quality extra virgin olive oil
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1 1/2 teaspoons kosher salt
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1/2 teaspoon freshly ground black pepper
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Pinch red pepper flakes
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2 tablespoons balsamic vinegar
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3 tablespoons fresh basil, chopped
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1/2 teaspoon sea salt (kosher salt is OK as a substitute)
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1 tablespoon extra virgin olive oil
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3 cups whole milk
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3/4 cup heavy cream
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3 tablespoons butter
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3 tablespoons flour
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1 pound elbow macaroni noodles (I used Cellentani pasta which looks like a longer twisty elbow noodle)
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1 pound sharp cheddar cheese shredded (Use a good brand and not supermarket no-name brand, the extra cost pays off in flavor)
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1/4 pound white American cheese (not cheese food but real cheese)
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1/4 pound brie, with outer skin removed and discarded
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1/2 teaspoon Worcestershire sauce
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1/2 teaspoon kosher salt
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1/4 teaspoon white pepper
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1 teaspoon dry mustard
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⅛ teaspoon cayenne
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1/4 teaspoon fresh nutmeg
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1/4 cup seasoned bread crumbs
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1/4 cup finely shredded cheddar cheese
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1/4 teaspoon paprika
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1/2 tablespoon melted butter
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