Zesty Macaroni & Cheese

3 cups uncooked whole wheat macaroni
1 1/2 cups buttermilk
1 tsp mustard
1/2 tsp sea salt
1/4 tsp ground red pepper
8 oz shredded Cheddar cheese
2-3 tomatoes, diced
1/4 cup shallots
1/3 cup grated Parmesan cheese
1/3 cup Italian bread crumbs
2 tsp olive oil

Cook and drain macaroni according to package directions.  Heat oven to 375.  Heat buttermilk, mustard, salt, and pepper to boiling.  Reduce heat; stir in  Cheddar and whisk until smooth.  Pour sauce over macaroni.  Stir in tomatoes and shallots.  Pour into a greased 9x13 baking dish.  In a small bowl, combine Parmesan and bread crumbs.  Stir in oil.  Sprinkle over top of macaroni mixture.  Bake uncovered 20 minutes or until edges are bubbly and top is golden brown.