Yields: 4 Servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients
- 12 oz elbow macaroni (or a short pasta of your choice)
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 ½ cups milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 10 oz sharp cheddar cheese, shredded
- 4 oz fontina cheese, shredded
- 1 cup cherry tomatoes, halved (or 1 large tomato, diced)
- ¼ cup fresh basil leaves, chopped
Equipment
- Large pot
- Colander
- Large saucepan
Instructions
1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions for al dente. Drain pasta in a colander and set aside.
2. Make the cheese sauce
- Melt butter in a large saucepan over medium heat.
- Add garlic and cook for 30 seconds, or until fragrant.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Bring the sauce to a gentle simmer, stirring constantly. Reduce heat to low and simmer for 5 minutes, or until the sauce thickens slightly.
- Season with salt and pepper.
- Remove from heat and stir in the cheddar and fontina cheeses until the sauce is smooth and creamy.
3. Incorporate tomatoes and basil: Gently stir in the cooked pasta, halved cherry tomatoes, and chopped basil.
4. Serve: Serve immediately while hot and enjoy the creamy, cheesy, and flavorful tomato-basil mac and cheese!
Tips
Cheese choice: Feel free to experiment with other melting cheeses like mozzarella, gruyere, or Monterey Jack.
Freshness: Use fresh basil for the best flavor; dried will work in a pinch but won’t be as vibrant.
Toppings: Garnish with extra basil and a sprinkle of Parmesan cheese for an extra touch.
Make it spicy: Add a pinch of red pepper flakes for a bit of heat.
