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Preheat oven to 350 degrees F. Butter a large baking dish (about 11x13).
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Tip: Prep all ingredients (chop, measure out, etc.)
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before beginning; this will help you have all items there at your fingertips once your ready to start cooking.
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The prep work often takes longer than the cooking does!
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1.
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Begin by cooking the elbow pasta as directed on the packaging, in salted and oiled boiling water.
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2.
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While pasta cooks, pour the milk into a medium pot over medium heat, and add the garlic, lemon zest, Italian seasoning, chicken base, salt, pepper, and nutmeg into the milk; whisk to gently combine seasonings, and bring to a light simmer.
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3.
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As milk comes to temperature, slowly melt 1 stick butter in another medium pot over low heat.
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Once completely melted, gently sprinkle in the flour, stirring with a wooden spoon/spatula until a glistening paste forms (a roux).
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Cook very low, for about 1-2 minutes, but dont allow any color to form (keep pale).
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4.
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Slowly pour all the hot milk into the butter/flour roux, whisking all the while to avoid lumps.
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Increase heat to medium-high and allow the milk/roux mixture to come to a low boil to thicken completely (it should coat the back of a wooden spoon).
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Next add 3 cups of the shredded 5-cheese blend, in increments, whisking to blend smooth.
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Finish by adding 1/4 cup parmesan cheese; turn the heat off, add the lemon juice, and check/adjust the seasoning.
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5.
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Check pasta, and drain.
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6.
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Slice the Roma tomatoes into 9 slices, about 1/4 thick, and set aside.
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7.
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Combine the remaining 2 tablespoons butter with the breadcrumbs and the remaining 2 tablespoons parmesan cheese.
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Combine with fingers until mixture resembles light brown sugar.
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8.
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Place the drained pasta into a large mixing bowl.
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Pour 2/3 of the white cheese sauce over the pasta (reserving the remaining 1/3), add the crumbled bacon, the remaining 1 cup of shredded 5-cheese blend, and mix to thoroughly combine; 9.
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Pour pasta/cheese-sauce mixture into the baking dish, sprinkle about half the breadcrumb mixture on.
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Layer the Roma tomato slices (3 across and 3 down) on top.
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Finish by sprinkling the remainder of the breadcrumbs over the top of the tomato slices.
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10.
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Cover with foil, and bake for 20 minutes, then remove foil.
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11.
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Turn oven on high broil and broil to golden brown for the remaining 4-5 minutes (depending on strength of your broiler), turning the dish for even browning (dont walk away!).
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12.
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When golden brown, turn off the oven and let the mac n cheese sit in the oven, uncovered, for about 10 minutes.
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13.
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Remove, serve and drizzle with some of the reserved cheese sauce and garnish with fresh herbs.
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Enjoy!
