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