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Name: Macaroni and Cheese with Tomatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 5 tbsp Unsalted butter more for pan; 1/4 cup All purpose flour; 3 cups warm milk; 1 tsp Kosher Salt; 10 oz (3 cups) white cheddar cheese grated; 1/4 cup Parmigiano-Reggiano grated; 8 oz Elbow Macaroni Noodles; 1 pint Cherry tomatoes halved; 1/2 tsp thyme minced; 2 tsp Extra virgin olive oil divided; 1/4 cup Bread crumbs (panko)

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INGREDIENTS

5 tbsp Unsalted butter ; more for pan
1/4 cup All purpose flour
3 cups warm milk
1 tsp Kosher Salt
10 oz (3 cups) white cheddar cheese ; grated
1/4 cup Parmigiano-Reggiano ; grated
8 oz Elbow Macaroni Noodles
1 pint Cherry tomatoes ; halved
1/2 tsp thyme ; minced
2 tsp Extra virgin olive oil ; divided
1/4 cup Bread crumbs ; (panko)

INSTRUCTIONS

-Butter a 2 ½ quart casserole. Melt 5 tablespoons butter in a medium saucepan over medium heat. Whisk in flour, stirring until smooth; cook 1 minute. Slowly whisk in about ½ cup of milk, stirring until no lumps remain; whisk in remaining milk and salt.

-Increase heat to medium high and cook, whisking constantly, until milk mixture thickens and large bubbles break at the edges of pan. Reduce heat to low and whisk in cheeses, stirring until they are completely melted and sauce is smooth; cover and keep warm.

-Heat oven to 350 degrees. Bring a large pot of salted water to a boil and cook macaroni for 3 minutes fewer than the package instructions; drain well. Add macaroni to cheese sauce (be sure your pot is large enough to contain both the pasta and sauce); mix well. Transfer macaroni to prepared casserole.

-In a small bowl, toss cherry tomatoes and thyme with a teaspoon of olive oil; season with a pinch of salt and pepper. Sprinkle tomatoes over surface of macaroni and cheese. Bake for 15 minutes, then toss breadcrumbs with remaining teaspoon of olive oil and sprinkle over tomatoes. Bake 15 minutes more, or until edges are bubbling and golden and breadcrumbs are toasted. Wait 5 minutes before serving.

NOTES

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Macaroni and Cheese with Tomatoes

5 tbsp Unsalted butter more for pan
1/4 cup All purpose flour
3 cups warm milk
1 tsp Kosher Salt
10 oz (3 cups) white cheddar cheese grated
1/4 cup Parmigiano-Reggiano grated
8 oz Elbow Macaroni Noodles
1 pint Cherry tomatoes halved
1/2 tsp thyme minced
2 tsp Extra virgin olive oil divided
1/4 cup Bread crumbs (panko)

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Nutrition

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Serving Size: 1 Serving (2309g)
Recipe Makes: 1 Servings

Calories: 2817
Calories from Fat: 1153 (41%)

Amt Per Serving		% DV

	Total Fat 128.1g	171 %
	Saturated Fat 70.4g	352 %
	Monounsaturated Fat 36.4g
	Polyunsanturated Fat 9.1g
Cholesterol 318.7mg		98 %
Sodium 2575.5mg		89 %
Potassium 3816.5mg		100 %
Total Carbohydrate 317.1g		93 %
	Dietary Fiber 16g	64 %
	Sugars, other 301.1g
Protein 100.8g		144 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2817

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