1 pound elbow macaroni ~ cooked according to package directions and drained

8 tablespoons unsalted butter
1 cup Panko bread crumbs
¼ cup grated Parmesan cheese

4 cups whole milk – heated just to a simmer ~ do not boil

½ cup all purpose flour
4 cups grated Gouda Cheese (about 12 ounces)
2 cups grated Gruyere cheese (about 8 ounces)
2 teaspoons Dijon mustard
8 slices crisp cooked peppered thick sliced bacon ~ crumbled
4 small tomatoes – sliced
Sea salt and freshly ground black pepper to taste

Heat broiler



In a large pot, melt butter. Remove two tablespoons of the butter and combine with the breadcrumbs and Parmesan cheese in a bowl and set aside.



Into the remaining melted butter in the pot, whisk in the flour and cook, stirring for about 1 minute. Whisk in the hot milk, gradually, and bring to a simmer. Cook until the mixture begins to thicken and bubbles. Add the Gouda cheese, the Gruyere cheese, Dijon mustard and crumbled bacon. Whisk until the cheeses melt. Add in the cook macaroni and continue to cook until the macaroni is well coated. Season to taste with salt and pepper. Transfer the mixture into a 3 quart buttered casserole and top with the sliced tomatoes and then the breadcrumb mixture. Place the casserole under the broiler until the crumbs turn a golden brown. Serve immediately.



If you wish to make this recipe ahead, you can bake the casserole in a preheated 350 degree oven for 30 – 35 minutes until bubbly and golden brown.