Macaroni and Cheese with garden tomatoes and basil ~

 

 

This dish is so tasty, creamy and light.  I can't even describe how delicious it is, you'll just have to trust me.  Adding fresh cherry tomatoes and basil from the garden was what puts the flavor over the top. I cut the amount of cheddar cheese and used just milk to lighten up the calories of this usually heavily laden dish.  And by doing so, it makes a great summer dish too!

Macaroni & Cheese with garden tomatoes and basil.

1 (8-oz.) package elbow macaroni

2 tablespoons butter

 

1 quart of cherry tomatoes, sliced in half (sprinkled with a teaspoon of salt).

2 tablespoons all-purpose flour

2 cups milk

1 &1/2 teaspoon salt, divided

1/2 teaspoon fresh ground black pepper

1 teaspoon ground mustard

 

4 oz. sharp Cheddar cheese, shredded

1 oz. parmesan cheese, grated

 

 8 leaves of fresh basil, julienned

Preparation

1. Prepare pasta according to package directions. Keep warm.

2. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, ground mustard, black pepper, shredded cheddar cheese, and cooked pasta.  Add half of the tomatoes, stir well.

3. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining tomatoes and grated parmesan cheese.

4. Bake at 350° for 10 minutes and shut oven off. Turn to broil and let broil for about 5 minutes, or until golden brown.  Top with julienned basil and let stand 10 minutes before serving.

Enjoy ~