Margherita Mac & Cheese

Submitted by Boomette

"From Betty Crocker"

 

• Ready In: 1hr 15mins
• Ingredients: 12
• Serves: 4

ingredients

• 6 -7 ounces elbow macaroni
• 1 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 teaspoon dried basil (or 1 Tbsp chopped fresh basil, plus extra for serving)
• 2 -3 cups mozzarella cheese
• 14 ounces diced tomatoes, drained (I changed 28 ounces for 14 ounces after Debbwl mentionned it in her review)

• For sauce

• 2 tablespoons olive oil
• 1 garlic clove, minced
• 1 tablespoon flour (Debbwl used 2 tablespoons of flour)
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 2 cups milk

directions

1. Preheat oven to 375. Cook macaroni as directed on the package. While macaroni is cooking, prepare the sauce.
2. Heat olive oil in a medium saucepan over low heat. Add garlic and cook 1-2 minutes, or until garlic is fragrant. Whisk in flour, salt and pepper and cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Set aside.
3. Drain pasta and mix with the drained diced tomatoes. Place half of the macaroni in an ungreased 2-quart casserole dish. Sprinkle with half the salt, pepper, basil and cheese. Repeat with remaining macaroni, salt, pepper, basil and cheese. Pour sauce over macaroni. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer. Serve with fresh basil.

Reviews

[Debbwl]

Wonderful!! Frist let me say that I try very hard to stay true to how a recipe is posted but this one looked way off and after reading Nif's review decided to go with my own instincts and am very glad I did. Did not make as written as, first off I used 8 ounces penne pasta as that is all I had on hand. Second I increased the garlic to 2 cloves as a matter of personal taste. Third I only used a 14 ounce can of diced tomatoes, knowing that a 28 ounce can called for was way too much for 6-7 ounces of pasta called for in the recipe. Fourth I used 2 good size tablespoons of flour instead of the 1 tablespoon called for and whisked over medium heat just till it started to simmer and get just the very very slights of thickness to it. On the cheese only used the 2 cup amount as again that is all I had at the time. Boomette sorry I made so many changes to your recipe, but we did love it and will be making the exact same way again. Thanks for the post.

 

[SouthernCACook]

I had made this recipe about a month ago, also taking into account other reviews and using 14 oz can tomatoes. I used dried herbs for baking and fresh for topping. Also used 2 T of flour. This is sooooooooooo delicious. The kids loved it. Making it again tomorrow, doubling the recipe!

 

[Lalaloula]

Mmm, what a yummy twist on mac and cheese! My sis made this for us and we both loved it! :) The sauce is great and goes well with the pasta and cheese. I used fresh chopped tomatoes, added some chilli powder and a dash of rosemary, but other than that stuck to your recipe.<br/>THANK YOU SO MUCH for sharing a real winner with us, Boomie!<br/>Made and reviewed for the Aussie/NZ Recipe Swap #56 September 2011.

 

[The Esquire]

I have a tried and true mac and cheese recipe that I have been using for years but for some reason I decided to give this recipe with a "twist" a try. The only change that I made to this recipe was using 2/3 of a 28oz can of drained, diced tomatoes. It was deliciously flavorful and a hit with my family! I will be making this again; thank you for sharing this great recipe!

 

[mary j.]

Made this with gluten free ingredients as well as dairy free milk and cheese- it was still SO good - Thanks for the great recipe!!