Recipe for Macaroni and Cheese with Bacon and Tomato 
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Yield:
1
Ingredients:
Amount Ingredient
3/4 cup bread crumbs
1 pkt (1 pound) cavatappi or penne pasta
2 tbl unsalted butter
3 tbl flour
1/8 tsp nutmeg
1 qt milk
1/2 tsp each, or to taste: salt, freshly ground pepper
1/2 lb each, shredded: Gruyere cheese, processed cheese (such as Velveeta)
1 lb bacon, cooked, crumbled
3 x ripe plum tomatoes, diced
3 tbl olive oil
Instructions:
Instructions: Generously butter a 1 1/2-quart baking dish. Add 1/4 cup of the bread crumbs; shake to coat dish evenly.

Heat large pot of salted water to a boil. Cook pasta until al dente, about 7 minutes. Drain. Place in large bowl.

Melt butter in large saucepan. Whisk in flour; cook, stirring, 2 minutes. Add nutmeg; cook 1 minute. Whisk in milk all at once.

Heat to boil; simmer, stirring, 5 minutes.

Season with salt and pepper. Remove from heat; stir in cheeses until melted.

Add sauce to pasta, mix well. Spoon 1/2 of the mixture into prepared baking dish. Add tomatoes and bacon in an even layer. Top with remaining macaroni mixture. Combine 1/2 cup of the remaining bread crumbs with olive oil in small bowl. Sprinkle over macaroni.

Bake until golden and bubbly, 45 minutes.

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