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1
Preheat the oven to 400 degrees F.
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2
Melt the butter in a large pot over medium heat.
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3
Add the onions and garlic and cook until they are softened, about 2 minutes.
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4
Whisk in the flour and cook, stirring constantly, until the mixture turns light brown, about 3 minutes.
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5
Gradually whisk in the milk.
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6
Add the paprika, nutmeg, salt, and pepper.
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7
Reduce the heat to low and cook, stirring, until the sauce is thickened, about 5 minutes.
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8
Add the cheeses and stir until they are melted.
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9
Add the macaroni and stir until the noodles are thoroughly coated.
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10
Remove from heat.
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11
Butter 2 (6-inch) cast iron skillets or 1 (12-inch) skillet.
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12
Transfer the macaroni mixture into the skillets.
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13
Top with the sliced tomatoes.
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14
Sprinkle the bread crumbs on top.
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15
Bake until the cheese is bubbling and golden brown, about 30 minutes.
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16
Garnish with chopped herbs.
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17
Preheat the oven to 300 degrees F. Spread the cubes of bread on a baking sheet and toast them in the oven until golden brown, about 15 minutes.
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18
Place the butter, garlic, and herbs in a small saucepan and heat over low heat until the butter is melted.
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19
Toss the toasted bread with the butter mixture in a large bowl and sprinkle with salt and pepper.
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20
Process the bread in 2 batches in a food processor until you have fine crumbs.
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21
Sift the crumbs through a mesh strainer and process the larger crumbs again until all are fine.
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22
(If you do not have a food processor, crush the bread on the baking sheet with a rolling pin.)
