Italian Mac and Cheese

This is the recipe I made up for the latest recipe contest I entered. It was a Mac and Cheese contest, and this is what I came up with.

Italian Mac and Cheese

2 cups dry elbow noodles (cook as directed on box and set to the side)
3 tbs flour
3 tbs butter
3/4 cup chicken stock
3/4 cup milk
2 tsp dijon mustard
3/4 cup asiago cheese
3/4 cup extra sharp white cheddar
salt and pepper

1/3 cup fresh parsley
1/4 cup fresh basil
1 large clove garlic
1/4 cup onion
2 tbs olive oil

1 cup cherry tomatoes washed, seeded and quartered

1/2 cup fresh sourdough bread crumbs (works best if bread is a few days old)
1/4 cup fresh parmesan cheese
1 tbs olive oil

In a medium size sauce pan, melt butter and add flour cooking about a minute until golden brown. Add chicken stock and milk and whisk well. Add mustard. Salt and pepper to taste. Continue to whisk until sauce is thick. Add cheese and whisk until melted.
Remove from heat and add noodles and tomatoes. Place in a greased 9x9 pan.

In a food processor add parsley, basil, onion, garlic and olive oil. Pulse until combined well. Add to Mac and Cheese mixture.

Combined bread crumbs, parm, and olive oil. Sprinkle on top.

Bake at 350 for 20-25 minutes or until bread crumbs are golden brown.