Adult Mac-N-Cheese

Makes a 13”x9” pan


Ingredients
• ½ stick of butter
• 4 Tbsp. flour
• 1 ½ cups milk
• 2 cans (14 oz.) petite diced tomatoes, reserve juice
• 1 lb. bow tie pasta or farfalle (we like the mini bow tie pasta)
• 2 cups fresh mozzarella, grated
• ½ cup Gorgonzola, crumbled
• ½ cup provolone, grated or diced
• 1 cup + ½ cup fresh Romano or Parmesan, grated
• ½ cup fresh basil, cut into very fine strips
• 1 tsp. salt
• 2 tsp. black pepper


1) Drain tomatoes and set aside juice for later use. Melt the butter in a saucepan over medium-low heat, then add the flour and whisk for about 2 minutes until it thickens into a rue. While constantly stirring, add milk and tomato juice. Bring to a boil and turn down heat to a simmer for about 2 minutes or until thickened. Add the drained tomatoes, basil, salt and pepper. Let cool to room temperature.

2) Cook pasta in salted boiling water until “al dente”, about 6 minutes. Drain and let cool.

3) In a separate bowl, mix mozzarella, provolone, Gorgonzola, and 1 cup of Romano cheese.

4) Combine the pasta, sauce and cheese mixture and mix thoroughly. Pour into a 13”x9” baking dish and top with the remaining Romano cheese.

5) Bake at 350° for 35-40 minutes or until bubbling and starting to brown.

* If pasta and the sauce are hot when put together the pasta will continue cooking and be mushy after baking.

We're definitely going to try this one too!