Mac' and Cheese

Here's to an unusual twist on an all-American favorite!
2 c dried macaroni (or other pasta shape)
1/2 onion, sliced
6-8 cherry tomatoes, halved
4 hard boiled eggs, quartered
3 T dried bread crumbs
2 T grated cheese*

Cheese sauce
3 T butter
1/3 c all-purpose flour
2 1/2 c milk
1 c grated cheese*
pinch of cayenne pepper and salt

Prepare the pasta according to package instructions, adding the onions to the boiling water. Once the pasta is al dente, drain well and place the pasta and onions into an oven safe dish.
To make the cheese sauce, melt the butter in a pan. Stir in the flour and cook, stirring constantly, for 1-2 minutes. Remove the pan from the heat and gradually whisk in the milk.
Return the pan to the heat and bring to a boil, whisking constantly. Simmer for about 2 minutes, until the sauce is thick and glossy.
Remove the pan from the heat, stir in the cheese, and season to taste with salt and cayenne.
Pour the sauce over the macaroni, add the hard boiled eggs, and mix lightly. Arrange the tomato halves on top. Mix together the bread crumbs and finely grated cheese and sprinkly over the top.
Cook under a preheated broiler for 3-4 minutes, until the top is golden brown and bubbling.
Serves 4.

*I prefer a sharp cheddar cheese, but you can use whatever brick cheese you have on hand.