Fiery Tomato-Basil Mac and Cheese Recipe

 

Ingredients:

1 lb. elbow macaroni 2 14½ oz. cans diced tomatoes 1 cup packed fresh basil, chopped, plus extra for garnish 1 stick butter ½ cup flour 5 cups whole milk 4 cups sharp cheddar, grated Kosher salt

For Topping:

1½ cup Italian Style breadcrumbs 4 Tbs. butter, melted 1 cup grated Parmesan or Romano cheese

Directions:

1. Preheat oven to 400°F.

2. Bring 6 quarts of water to a rolling boil and add salt to taste. Add macaroni and stir gently allowing it to boil for approximately 7 minutes until al dente. Remove from heat and drain well; place in an extra-large bowl. Add both cans of diced tomatoes and chopped basil and mix with rubber spatula. Set aside.

3. For béchamel sauce, start by making a roux in a medium stock pot: melt butter over medium heat and whisk in flour. Keep whisking over medium heat until the roux is browned, approximately 5-6 minutes. Add 2 tsp. salt. Gently whisk in the milk until properly combined. Constantly whisk the sauce until it thickens and begins to simmer, approximately 10-12 minutes. Remove from heat and add 4 cups of cheddar. Gently mix with a rubber spatula until completely melted. Combine cheese sauce with the macaroni mixture, and pour into a baking dish that has been sprayed with non-stick spray. 

4. Make topping by combining all of the ingredients and spread it evenly on top of mac and cheese.  Bake 15-20 minutes, until top is golden brown. Serve and garnish with basil.

 

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