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1
Preheat the oven to 350F.
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2
Grease a 9 by 13-inch pan or casserole dish of similar capacity with cooking spray.
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3
In a large pot, cook the pasta in plenty of hot water according to package directions, but remove it a few minutes earlier than suggested so it doesnt turn mushy when baked later.
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4
Drain the cooked pasta in a colander and hold under cold running water to stop it from cooking further.
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5
Set aside.
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6
In a large saucepan set over medium heat, melt 1/2 cup of the butter.
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7
Add the flour, stirring constantly until the mixture is smooth and golden brown, about 5 minutes.
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8
Slowly pour in the milk, whisking constantly until thick, about 2 minutes.
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9
Stir in the Tabasco, dry mustard, salt, and white pepper.
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10
Stir in the cheeses and cook until they are completely melted.
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11
Spoon half the cooked pasta into the prepared pan.
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12
Cover with half the cheese sauce.
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13
Arrange a single layer of sliced tomatoes on top.
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14
Spoon the remainder of the pasta on top; pour on the remainder of the cheese sauce.
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15
Top with a second layer of sliced tomatoes.
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16
In a large skillet set over medium heat, melt the remaining 1/4 cup butter.
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17
Stir in the breadcrumbs and cook until the crumbs are evenly coated with butter.
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18
Spoon the crumbs evenly over the top of the tomatoes.
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19
Bake for 30 minutes, or until the crumbs have turned golden and the casserole is bubbling.
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20
Serve hot.
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21
The casserole can be assembled a day in advance, covered, and refrigerated.
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22
Make the breadcrumbs, too, but dont add them to the casserole until ready to bake and serve.
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23
Bake just before serving.
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24
Add extra baking time if the casserole goes from refrigerator to oven.
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25
Its easy to make homemade breadcrumbs: toast 3 or 4 slices of sourdough bread until golden brown.
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26
Let the toast cool for a few minutes.
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27
Tear the toast into small pieces and process into crumbs in a food processor or blender.
