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1
Preheat oven to 400F Spread tomatoes in a single layer on 2 rimmed baking sheets.
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2
Drizzle each sheet with 1 Tbsp oil; sprinkle each with 1/2 teaspoons thyme, and season with salt and pepper.
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3
Bake until tomatoes have softened, about 20 minutes.
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4
(Leave oven on).
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5
Process bread in a food processor until coarse crumbs form.
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6
Melt 1 tablespoons butter with remaining tablespoon oil in a medium skillet over medium heat.
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7
Add breadcrumbs, and toss to coat, Season with salt and pepper; set aside.
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8
Bring a large pot of water to a boil over high heat.
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9
Add 1 Tablespoon salt and the pasta.
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10
Cook pasta until almost al dente, about 5 minutes.
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11
Drain and run under cold water to stop cooking.
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12
Transfer to a large bowl; set aside.
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13
Whisk 1/2 cup stock into the flour in a medium bowl; set aside.
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14
Melt remaining tablespoon butter in a medium saucepan over medium heat.
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15
Stir in nutmeg, cayenne, remaining 1/2 tsp, thyme, and 1 teaspoons salt.
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16
Add milk and remaining 1 1/2 cups stock.
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17
Whisk in flour mixture.
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18
Bring to a boil, whisking frequently.
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19
Reduce to a simmer.
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20
Cook 8 minutes, whisking frequently.
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21
Add cheeses; cool, stirring until melted.
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22
Pour over macaaroni, stirring to combine.
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23
Put eight 4 1/2 x 1 1/4 inch ramekins on a baking sheet, Put 2 tomato slices in bottom of each ramekin, Divide macaroni mixture evenly among ramekins.
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24
Top each with a tomato slice.
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25
Sprinkle with breadcrumbs and thyme sprigs.
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26
Bake until bubbling and golden brown, about 30 minutes.
