1. Make White Sauce: Bring milk and broth just to a boil in saucepan. Melt butter in large saucepan over medium heat. Add flour and cook, whisking, 1 minute. Gradually whisk in hot milk mixture and salt; bring to boil, whisking. Reduce heat and simmer, whisking, 3 minutes. 2. Heat oven to 375F. Grease 9-inch springform pan and sprinkle with 2 tablespoons bread crumbs; shake out excess. 3. Stir mozzarella, 1/3 cup Parmesan, the chopped tomatoes, 1/2 cup basil, and freshly ground and red peppers into white sauce. Stir in macaroni; spoon into prepared pan. 4. Combine butter with remaining 1/3 cup crumbs and 1 tablespoon Parmesan in bowl; sprinkle over macaroni. Place on cookie sheet and bake 25 to 35 minutes, until golden and bubbly. Cool 20 minutes. Garnish with tomato slices and remaining basil. Remove sides of pan. Makes 8 servings. Prep time: 30 minutes Baking time: 25 to 35 minutes Degree of difficulty: Easy (C) Copyright 1998, Meredith Corporation, All Rights Reserved. Busted by Barb at Possum Kingdom. by LHJrecipe recipe mailing list [LHJRECIPE@MEDIA.TEAMNET.NET] on Tuesday, February 10, 1998 5:37 AM NOTES : FROM LHJ ONLINE http://www.lhj.com This "cake" is really an elegant version of good old mac n cheese. It has all the comfort of the original plus basil and tomatoes. Recipe by: LHJ Kitchen [lhjkitchen@LHJ.COM] Posted to MC-Recipe Digest by "email@example.com"
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|Serving Size: 1 Serving (607g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 834 (78%)|
|Amt Per Serving||% DV|
|Total Fat 92.7g||124 %|
|Saturated Fat 31.2g||156 %|
|Monounsaturated Fat 36.2g|
|Polyunsanturated Fat 20.8g|
|Cholesterol 104.7mg||32 %|
|Sodium 858.1mg||30 %|
|Potassium 295.1mg||8 %|
|Total Carbohydrate 53.3g||16 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 50.4g|
|Protein 10.2g||15 %|
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Calories per serving: 1074
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