• Preheat the oven to 400 degrees.

Cook the Macaroni:

• Bring 4 quarts of water to a boil in a large Dutch oven over high heat. Stir in 1 tablespoon salt and macaroni and cook until just al dente, about 6 minutes.
  water, 1 tbsp salt, ½ pound cavatappi pasta
• Drain the pasta and return to the pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium-high heat, stirring occasionally until most of the liquid is absorbed, about 5 minutes. Set aside.
  10 oz Ro*Tel diced tomatoes & green chilies

Mix the Cheese Sauce:

• Meanwhile, melt butter in a medium saucepan over medium heat until foaming.
  3 tbsp unsalted butter
• Stir in the flour and cayenne and cook it until golden, about 1 minute.
  ¼ cup all-purpose flour, ¼ tsp cayenne pepper
• Slowly whisk in the half-and-half and the chicken broth until smooth.
  2 cups half-and-half cream, ½ cup chicken broth
• Bring to boil, reduce heat to medium, and simmer. Stir occasionally, until the mixture is slightly thickened, about 15 minutes.
• Remove from the heat and whisk in the cheeses, salt, and pepper until the cheeses are melted. Pour the sauce over macaroni and stir to combine.
  2 cups Gruyere cheese, 1 cup sharp white cheddar cheese, 1 tsp salt, 1 tsp black pepper, 1 tbsp Italian Bruschetta Seasoning Mix

Mix the Topping:

• In a small saucepan melt butter, add the bread crumbs, and stir until thoroughly coated.
  1 tbsp unsalted butter, ½ cup bread crumbs
• Remove from the heat and mix with parmesan cheese.
  ½ cup parmesan cheese

Assemble and Bake the Macaroni:

• Put the mixture into a 1½ quart baking dish and sprinkle the bread crumbs on top of the mixture.
• Place a rimmed baking sheet in the oven and set the baking dish with macaroni on top. Bake until the top begins to brown, 15 to 20 minutes.
• Let the macaroni and cheese cool for 10 to 15 minutes before serving.