INGREDIENTS
2 1/2 cups elbow macaroni
3 tbsp butter
1/3 cup white flour
2 1/2 cups milk, warm
2 1/2 cups cheddar, grated
1/4 cup Parmesan, grated
12 cherry tomatos, halfed
4 drops of Worchestershire sauce
1 pinch grated nutmeg
Kosher salt, to taste

Preheat oven to 350ºF. Cook the macaroni in boiling salted water until done, drain and set aside. In a large saucepan over medium heat, make a roux by melting the butter and adding the flour, whisking thoroughly to eliminate lumps. Slowly add the warm milk, whisking until all the milk has been incorporated. Add cheddar, Worchester, nutmeg and salt to taste. Add cooked macaroni and cherry tomatoes to cheese sauce and mix well. Pour into an ovenproof dish, sprinkle with the parmesan and bake until golden brown. Let cool and serve.