Macaroni and Cheese with Cherry Tomatoes and Basil
I prefer to add the cherry tomatoes per individual bowl. This allows me to add as much or as little tomatoes as desired. This makes reheating the mac and cheese the next day for leftovers a bit easier—the noodles warm up easier and the tomatoes and basil stay fresh with every serving. There is nothing fancy about this recipe. It is a basic macaroni and cheese that is essentially a one-pot wonder. Feel free to use whatever cheese you prefer. If limited on time, a shredded cheese blend works wonderfully and makes for an even quicker meal. If you don't want to warm the milk, don't. Warm milk makes for a faster cook time, but I understand the need to minimize dirty dishes.
- 2 cups dry macaroni
- 2 tablespoon unsalted butter
- 2 tablespoons flour
- 1 teaspoon corn starch
- 1 1/2 cups whole milk, warmed
- 1 1/2 cups shredded manchego cheese
- 2 tablespoons crème fraiche
- 1 teaspoon kosher salt
- cherry tomatoes, sliced
- basil leaves, torn
- Boil the macaroni, strain and set aside.
- In the same pan that the noodles were cooked in, add the butter and melt over medium heat. Once the butter is melted, add the flour and corn starch and whisk. Continue to whisk until the flour has turned a light golden color, about 2-4 minutes.
- Add the milk, whisking constantly until the mixture is thickened, about 2-3 minutes. Add the cheese, crème fraiche and salt. Place the cooked macaroni into the cheese mixture. Stir to combine.
- Place into individual serving bowls, top with cherry tomatoes and basil. Stir well and serve warm.