Embassy's Mac and Cheese recipe!

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UNDER 30 MINUTES

Macaroni and Cheese

 
 

The roasted tomatoes are a nice touch to this basic mac and cheese recipe.

  • PREP: 
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  • TOTAL TIME: 
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  • SERVINGS: 4
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Macaroni and Cheese

SOURCE: EVERYDAY FOOD, SEPTEMBER 2006


 

 

 

INGREDIENTS

  • Coarse salt and ground pepper
  • 1 pint cherry or grape tomatoes
  • 1 teaspoon olive oil
  • 12 ounces plain or whole-wheat corkscrew pasta (fusilli)
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups low-fat milk
  • Pinch of ground nutmeg
  • 8 ounces sharp cheddar cheese, shredded (2 cups), plus more for serving (optional)

DIRECTIONS

  1. Preheat oven to 475 degrees. Bring a large pot of salted water to a boil. Meanwhile, line a rimmed baking sheet with parchment paper. Toss tomatoes with oil on prepared baking sheet; season with salt and pepper. Roast until lightly browned and soft, 8 to 10 minutes; set aside.

  2. Cook pasta in boiling water until al dente, according to package instructions. Drain; set aside.

  3. While pasta is cooking, melt butter over low heat in a largesaucepan. Add flour; cook, whisking, 1 minute. Gradually, whisk in milk, then nutmeg, 1/2 teaspoon coarse salt, and a pinch of pepper; bring to a simmer. Cook, whisking constantly, until thick enough to coat the back of a spoon, 2 to 3 minutes. Stir in cheese until melted.

  4. Add cooked pasta to cheese mixture; stir to combine. (Sauce will thicken as it stands.) Serve topped with tomatoes and, if desired, additional grated cheddar.

Source: http://www.marthastewart.com/312880/macaroni-and-cheese