2Prepare noodles according to box after salting and oiling the water.
3Heat the milk on medium to medium-high heat, but don't allow it to boil. While heating the milk (it will take a few minutes), melt 6 tblsp. butter in another saucepan. Add the flour, and cook for 2 minutes on low heat while stirring constantly with a whisk. Whisk in the hot milk and cook for 2 more minutes. By now, the mixture should be thickened. Turn the heat off, and add the fontina, gouda, and cheddar cheeses, and the salt, pepper, and nutmeg. Add macaroni, stir well, and pour into a 3-qt. baking dish.
4Place the sliced tomatoes on top of the macaroni. Top everything with the parmesan, romano, breadcrumbs, and remaining butter. Bake for 30-35 minutes, or until topping is browned.