Oh, I was so excited for this - and, alas, kind of disappointed. The flavors are good and it's a wonderful idea, but there was way, way, way too much white sauce. The Gruyere vanished into the sauce and never turned brown, and the end result was like mac and cheese with beans, tomatoes, and not much mac. If I make it again - and it's worth working on to get right - I'll decrease the white sauce and increase the bean/tomato mixture; I'll also add half the white sauce in the middle, and maybe another layer of pasta. I'd also add a bit of nutmeg to the white sauce; I almost did this time, and wish I had. I loved the use of Gruyere, though - a nice variation! Fontina would have been tasty, too, and I might try that.