Gooey Macaroni & Cheese with Tomatoes and Ham

Here's Ivy Manning's version of the bright orange stuff that comes in a box.

1 garlic clove, smashed
1 bay leaf
3 sprigs thyme
6 peppercorns
4 cups 2% milk
3 tablespoons butter
1/3 cup flour
1 teaspoon mustard powder
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne
2 cups grated sharp cheddar cheese
1 tablespoon salt, plus additional
Freshly ground black pepper
1 pound penne or other tubular pasta
6 oz ham, roughly chopped
2 medium ripe tomatoes (12 oz), cut into 1/4-inch thick slices
1 cup grated aged cheese such as Gruyere, Manchego or Parmigiano-Reggianno

1. Bechamel Sauce (see How to Make White Sauce): Combine the garlic, bay leaf, thyme, peppercorns, and milk in a 2-quart saucepan over medium heat. Cook until the milk is hot and small bubbles appear around the edges of the pan, about 8 minutes. Remove from the heat and let mixture steep for 10 minutes. Discard the garlic, bay leaf, thyme, and peppercorns.
2. Wash the pan and return it to medium heat. Melt the butter in the pan, whisk in the flour, and cook, stirring constantly for 1 minute. Gradually whisk in the milk and cook until thickened, about 5 minutes. Monitor the sauce carefully and reduce the heat if it begins to stick to the bottom while cooking. Remove from the heat; whisk in the mustard powder, nutmeg, cayenne and 1-1/2 cups of the grated cheddar cheese. Season with the salt and pepper and set aside.
3. Preheat the broiler. Spray a 2-cup baking dish and an 8-cup baking dish with nonstick cooking spray. Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta and boil until al dente, about 8 minutes. Drain and return the pasta to the pot. Stir in the cheese sauce.
4. VEGETARIAN: Put 1-1/2 cups of the pasta-sauce mixture into the small baking dish.
5. Stir the ham into the remaining pasta mixture; pour into the large baking dish.
6. Lay tomato slices on top of the pasta in both baking dishes and sprinkle with the remaining cheddar and the grated aged cheese. Place the baking dishes 4 inches below the broiling element and broil until the cheese is bubbly and crisp in places, about 5 minutes. Serve immediately.

Serves 1 vegetarian and 4-5 omnivores