Green Tomato Macaroni and Cheese - cavatappi

Method

• Preheat the oven to 350F.
• Grease a 9 by 13-inch pan or casserole dish of similar capacity with cooking spray.
• In a large pot, cook the pasta in plenty of hot water according to package directions, but remove it a few minutes earlier than suggested so it doesnt turn mushy when baked later.
• Drain the cooked pasta in a colander and hold under cold running water to stop it from cooking further.
• Set aside.
• In a large saucepan set over medium heat, melt 1/2 cup of the butter.
• Add the flour, stirring constantly until the mixture is smooth and golden brown, about 5 minutes.
• Slowly pour in the milk, whisking constantly until thick, about 2 minutes.
• Stir in the Tabasco, dry mustard, salt, and white pepper.
• Stir in the cheeses and cook until they are completely melted.
• Spoon half the cooked pasta into the prepared pan.
• Cover with half the cheese sauce.
• Arrange a single layer of sliced tomatoes on top.
• Spoon the remainder of the pasta on top; pour on the remainder of the cheese sauce.
• Top with a second layer of sliced tomatoes.
• In a large skillet set over medium heat, melt the remaining 1/4 cup butter.
• Stir in the breadcrumbs and cook until the crumbs are evenly coated with butter.
• Spoon the crumbs evenly over the top of the tomatoes.
• Bake for 30 minutes, or until the crumbs have turned golden and the casserole is bubbling.
• Serve hot.
• The casserole can be assembled a day in advance, covered, and refrigerated.
• Make the breadcrumbs, too, but dont add them to the casserole until ready to bake and serve.
• Bake just before serving.
• Add extra baking time if the casserole goes from refrigerator to oven.
• Its easy to make homemade breadcrumbs: toast 3 or 4 slices of sourdough bread until golden brown.
• Let the toast cool for a few minutes.
• Tear the toast into small pieces and process into crumbs in a food processor or blender.