TANTALIZING LAVA FLOW1 oz. coconut syrup2 oz. pineapple juice1 ½ oz. rumSplash vanilla ice cream½…
Kicked-Up Roasted Tomato Mac and Cheese
KICKED-UP ROASTED TOMATO MACARONI AND CHEESE
8 oz. uncooked elbow macaroni
1 lb. plum tomatoes, ¼” thick slices
Olive oil
1 T. chopped fresh oregano
Black pepper/kosher salt
1 T. butter
2 T. flour
1 t. dry mustard
1 ½ c. milk
1 c. shredded Monterey Jack cheese
1 c. shredded sharp Cheddar cheese
½ c. shredded fontina cheese
½ c. grated Parmesan cheese
- Cook pasta according to package directions. Drain and set aside.
- Preheat oven 450.
- Place tomato slices on wire rack on baking sheet. Brush with oil and sprinkle with oregano, pepper and salt.
- Bake until slightly charred, about 15-18 minutes.
- Melt butter in medium saucepan.
- Whisk in flour, cook, whisking constantly, until mixture takes on a nutty color, about 2 minutes.
- Whisk in dry mustard.
- Slowly whisk in milk, whisking constantly and cook until slightly thickened.
- Remove from heat and cool slightly.
- Slowly whisk in Monterey Jack, Cheddar, fontina, whisk constantly until cheese melts.
- Stir in pasta. Taste for seasoning.
- Spoon pasta mixture into lightly greased 2-quart baking dish.
- Top with tomato slices.
- Sprinkle with Parmesan cheese.
- Bake until bubbly, about 10 minutes.