MACARONI AND CHEESE WITH TOMATOES
Yield 6 Servings
Number Of Ingredients 14
Steps:
- Butter a 9x13 in. baking dish. Combine the milk, garlic and bay lear in a small saucepan; cook gently over medium-low heat for 15 minutes to infuse the milk with flavor. Place a large pot of water over high heat, bring to a boil. Stir in the pasta, and cook until al dente; 8-10 mintues. Drain and set aside. Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour and dry mustard and cook for 1 minute. Gradually whisk the warm milk into the saucepan, discarding the bay leaf and the garlic. Cook, whisking frequently, until the sauce has thickened, about 10 minutes. While the sauce cooks, preheat the broiler and combine the cheddar, gruyere and parmesan in a bowl; set aside. When the sauce has thickened, reduce the heat to low, whisk in the cayanne, nutmeg, and combined cheeses, RESERVING 1 CUP OF CHEESE FOR TOPPING. Season to taste with salt and pepper. Stir the drained pasta into the cheese sauce. Pour mixture into the prepared baking dish. Top with tomatoes, then with the reserved cheese. Transfer to oven and broil until the cheese is brown and bubbly. Serve immediately.
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