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1
Preheat the oven to 375.
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2
Grease a large baking sheet with a little of the olive oil.
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3
Place tomatoes in pan cut side down and drizzle with olive oil and sprinkle with salt and pepper.
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4
Roast until they start to char and shrivel (no need to turn over), 40-50min.
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5
Let cool on the pan a bit.
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6
Turn the oven up to 400.
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7
Bring a large pot of water to boil and salt it.
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8
Cook the milk in a small saucepan over med-low heat.
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9
When small bubbles appear on the sides, turn off the heat and let stand.
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10
Cook the pasta to the point where it is almost done.
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11
Drain and rinse.
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12
In a saucepan over med-low heat melt 3 T butter.
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13
Add the flour and cook, stirring until the mix browns, about 5 minute Add about 1/4 c milk, whisking.
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14
As soon as it is smooth, add a little more milk and whisk.
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15
Continue to do so until the mix is thick and smooth.
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16
Add the cheddar or gruyere and goat cheese and stir.
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17
Season with salt and pepper to taste.
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18
Pour the sauce over the noodles.
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19
Toss in the pine nuts, tomatoes and basil.
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20
Use the rest of the butter to grease a 9x13 inch pan and turn pasta mix into it.
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21
Top with bread crumbs and bake until bubbling and brown, about 15 minutes.
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22
Serve piping hot.
