Tuesday, July 9, 2013

Tomato Basil Mac and Cheese

Tomato Basil Mac and Cheese

Mac and cheese. It's one of those perpetually delicious comfort meals.

And we love to experiment. That's what we did when we spotted some Cabot Tomato Basil Cheddar. And that's the blend of flavorings for a summertime mac and cheese dish.

We combined the Cabot cheddar with Crave Brothers mozzarella pearls for off-the-charts decadence that is rich and creamy. Toasted breadcrumbs would make a great topping to cut through some of that rich and creamy flavor.

Tomato Basil Mac and Cheese

Tomato Basil Mac and Cheese
Adapted from Cooking Light
4 servings

8 ounces uncooked pasta shells
1 1/4 cups fat-free milk
2 tablespoons all-purpose flour
3/4 cup (3 ounces) shredded tomato basil cheddar cheese
1/3 cup (1 1/3 ounces) mozzarella pearls
1/4 cup (2 ounces) reduced fat cream cheese
fresh chopped basil
fresh chopped tomato

1. Cook pasta shells according to directions.

2. While pasta is cooking, combine milk and flour in a medium bowl and whisk until combined. In a large pan over medium-high heat, add the milk mixture and bring to a boil, stirring constantly.

3. Reduce heat to medium and stir in the tomato basil cheddar, mozzarella pearls and cream cheese. Cook until cheeses melt. Add cooked pasta and stir to combine.

4. Garnish with basil and tomatoes.

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