1 1/2 cups elbow macaroni
3 tablespoons organic butter
3 tablespoons flour
2 cups organic milk
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 1/2 cups grated organic cheddar cheese
1 cups grated parmesan cheese
2-4 organic roma tomatoes – sliced
1 cup bread crumbs
Cook pasta until firm. Set aside.
Melt butter on low heat. Whisk in flour and continue to stir for 3 minutes.
Pour in milk and continue to whisk until mixture comes to a light boil.
Add mustard, salt, cayenne and pepper and continue to cook at a low simmer, stirring constantly, until mixture has thickened – about 3 minutes.
Stir in cheddar cheese and half (1/2 cup) of the parmesan cheese.
Stir until cheese has melted.
Place cooked macaroni in a greased baking dish.
Pour sauce over the macaroni and stir until macaroni is fully coated.
In a small bowl mix together bread crumbs and remaining parmesan cheese.
Sprinkle crumb mixture over the pasta.
Top with sliced tomatoes and a light dusting of cayenne pepper.
Bake at 350 for 30 minutes.
Serve with mixed greens or salad.