Adult Mac-N-Cheese


Ingredients
¼ stick of butter
2 T flour
¾ C milk
1 can (14 oz.) petite diced tomatoes
½ lb. bow tie pasta or farfalle (we like the mini bow tie pasta)
1 C Fresh mozzarella, grated
¼ C Gorgonzola, crumbled
¼ C provolone, grated or diced
¾ C fresh Romano or Parmesan, grated
¼ C fresh basil, cut into very fine strips
½ t salt
1 t black pepper


1) Preheat oven to 350°. Grease or spray a 2-quart shallow casserole dish with a non-stick cooking spray.

2) Drain tomatoes and set aside juice for later use. Melt the butter in a saucepan over low heat. Dump in the flour and whisk for about 2 minutes. 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. Let cool to room temperature.

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

4) Mix the pasta, sauce, basil, mozzarella, salt, pepper, provolone, Gorgonzola and ½ cup of Romano cheese in a large bowl. Pour into baking dish and top with the remaining Romano cheese. Bake 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.