BRUSCHETTA MAC AND CHEESE

Bruschetta Mac and Cheese image

Provided by @MakeItYours

Number Of Ingredients 10

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1 package (16 ounces) uncooked elbow macaroni
4 tablespoons butter, cubed
2 garlic cloves, minced
4 tablespoons all-purpose flour
3 1/2 cups whole milk
4 cups (16 ounces) shredded Wisconsin mozzarella cheese
2 Roma tomatoes, seeded and chopped
1 1/2 teaspoons balsamic vinegar
1/2 cup seasoned bread crumbs
Fresh basil leaves, optional

Steps:

Cook macaroni according to package directions; drain. Meanwhile, melt butter in a Dutch oven over medium-low heat. Add garlic; cook and stir for 1 minute. Whisk in flour until combined. Gradually whisk in milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in mozzarella until melted. Add macaroni; heat through, stirring constantly. Remove from the heat.
Combine tomatoes and balsamic vinegar. Top each serving with bread crumbs, tomatoes mixture and basil if desired.
Cook macaroni according to package directions; drain. Meanwhile, melt butter in a Dutch oven over medium-low heat. Add garlic; cook and stir for 1 minute. Whisk in flour until combined. Gradually whisk in milk. Bring to a boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in mozzarella until melted. Add macaroni; heat through, stirring constantly. Remove from the heat.
Combine tomatoes and balsamic vinegar. Top each serving with bread crumbs, tomatoes mixture and basil if desired.