This all-American classic dates back to the days of
Melt the butter in a large pan over a medium heat. Add the onions and garlic and cook until they soften. Add the flour and whisk until the mixture turns light brown, then slowly add the milk, whisking as you go. Add the salt, pepper, nutmeg and paprika.
Reduce the heat to low, and keep stirring until the sauce thickens. When it does so, add the cheese a little at a time, continuing to stir until melted. Add the cooked macaroni to the pan, and — yes — stir until the pasta is thoroughly coated.
Remove from the heat and pour into your baking dish. Lay the sliced tomatoes on top, sprinkle with the flavoured breadcrumbs and drizzle with extra virgin olive oil. Place in the oven and
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