Mac 'n Cheese

Ok, ok, I know. Mac 'n Cheese?! But it's one of Ryan's favorite meals, so I scoured the internet looking for a recipe and came up with this from tastespotting.com - a must for anyone that cooks. I noted my changes:

1 pound of pasta cooked and ready to go.
12 oz shredded cheddar ( I used sharp, medium or mild would do better.)
4 oz shredded provolone (I used monterey jack, but I think I'll go with provolone next time to see if it makes a difference.)
1 oz (about 5 - 6 Tab) shredded parmesan - must be the real deal.
1 teaspoon herbes de provence - found at your local grocery store.
3/4 C panko bread crumbs
2 Tab oil
1 quart milk
6 tablespoons butter
1/4 C + 2 Tab flour
salt and pepper to taste
pinch of cayenne pepper (I'd have used maybe a 1/4 teaspoon next time.)
2 cloves of garlic - I used powdered, but next time I'd use the real deal.
12 oz cherry or grape tomatoes, sliced in half or fourths.

Ok, melt the butter in a saucepan and add the flour, stirring for a few minutes. Add quart of milk all at once plus the garlic and cayenne pepper and stir until boiling and thickens into a sauce. Remove from heat and stir in salt and pepper to taste and the cheddar and provolone. Stir in pasta.
Mix together the parmesan, the oil and the panko crumbs, set aside.
Butter 6 ramekins or 2 -3 bread pans. Fill up with pasta, sprinkle with parmesan mixture and top with tomatoes. Bake at 35o for about 20 mintues or until the parmesan is getting browned and the juices are bubbly.