Monday, June 16, 2014
Caprese Macaroni and Cheese
You guysssss.... I am in love with this pasta. I mean, yes, I've had cheesy pasta before, and I've had tomatoes and basil, so this shouldn't be so revolutionary but it is. It really, really, really is. Maybe it's because I went into it with low expectations, unsure of how mozzarella cheese would fair in mac and cheese, but low and behold it rocked. I made this to go with grilled chicken and it just stole the show. Sometimes when I make something I love I sit there praising myself and begin to feel I should work on being a bit more humble, but sometimes I think my praise is totally warranted and I should keep on keepin' on.
It's only mid-June so summer is just arriving and I am insisting that you make this at some point this summer. You'll thank me for it! Plus, it gives you an excuse to eat a heavy pasta dish mid-summer. I mean, what more do you need in life?
Source: Stephanie Cooks Original
1/2 pound elbows
2 tbsp butter
2 cloves garlic
1 tbsp flour
1 cup whole milk
1/2 cup heavy cream
1/2 cup chicken broth
1 tsp garlic salt
1 1/2 cups mozzarella cheese, shredded
1 cup diced tomatoes
1/2 cup torn basil
1- Cook elbows according to package directions.
2- In a large sauce pot melt the butter and garlic, stirring well. Add the flour, mixing, until a paste forms.
3- Slowly pour in the milk, cream, broth, garlic salt, and black pepper. Bring to a low, slow, boil.
4- Stir in mozzarella cheese and stir until melted.
5- Add the cooked elbows, stirring, until covered in cheese sauce.
6- Top pasta with diced tomatoes and basil.