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Ingredients

Serves 8

• 6 small vine-ripened tomatoes, (3-inch) , cut into twenty-four 1/4-inch-thick slices
• 3 tablespoons extra-virgin olive oil
• 1 1/2 teaspoons fresh thyme leaves, plus sprigs for sprinkling
• Coarse salt and freshly ground pepper
• 5 slices white sandwich bread, with crust
• 2 tablespoons unsalted butter
• 1 pound elbow macaroni
• 2 cups homemade or low-sodium store-bought chicken stock
• 5 tablespoons all-purpose flour
• Pinch of freshly grated nutmeg
• Pinch of cayenne pepper
• 2 cups low-fat (1 percent) milk
• 8 ounces (about 2 1/4 cups) extra-sharp cheddar cheese, grated
• 1 ounce (about 1/2 cup) Parmesan cheese, freshly grated

Description

To Wit, These Individual Mac-and-cheese Casseroles Call For Pungent Parmesan And Extra-sharp Cheddar, Which Means The Noodles Get Away With Less-than-usual Amounts Of Cheese. Low-fat Milk, Chicken Stock, And Olive Oil Keep The Sauce Creamy.

Martha Stewart