The summer bounty is still going strong for lots of gardens in North Carolina, which means the farmer’s market is packed and my aunt is still giving me lots of cucumbers and tomatoes! No complaints here.
This dish combines one of my favorites, macaroni & cheese, with one of my other favorites, summer flavors, specifically tomatoes and fresh basil.
The creamy delicious cheese sauce is made with lots of mozzarella to add to the caprese profile, which is fresh mozzarella, tomatoes, and basil. The tomatoes are stirred into the cheese and pasta to help warm and slightly cook them. The basil is chiffonaded and sprinkled on top.
This is excellent as a side dish for grilled chicken or steak, but just so you know, this will steal the starring role.
- ½ lb. of Elbow Noodles
- 2 tablespoons of Butter, unsalted
- 2 cloves of Garlic, minced
- 1 tablespoon of Flour
- 1 cup of Milk, whole
- ½ cup of Heavy Cream
- ½ cup of Chicken Broth
- 1 teaspoon of Garlic Salt
- Black Pepper, to taste
- 1½ cups of Mozzarella Cheese, fresh and shredded
- 1 cup of Tomatoes, diced
- ½ cup of Basil, chiffonaded
- Bring water to a boil and cook noodles according to package directions.
- While the pasta is cooking, melt the butter and garlic in a large saucepan over medium heat. Add the flour and stir for at least a minute, forming a paste. Slowly whisk in the milk, cream, and broth. Add the garlic salt and black pepper. Let cook until thickened, and has reached a slow boil. Stir in the mozzarella cheese, until the cheese is completely melted.
- Add the tomatoes and drained pasta, stir to combine. Top with basil.
- Serve immediately.