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Macaroni Cheese & Tomato

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Ingredients:
2 cups dried elbow macaroni
1 1/2 to 2 cups freshly grated cheddar cheese
Generous 1 cup freshly grated parmesan cheese
1 Tbsp. butter
4 Tbsp. white bread crumbs
1 Tbsp. chopped fresh basil (or 1/2 tsp. dried basil)
Salt & Pepper
TOMATO SAUCE:
1 Tbsp. extra virgin olive oil
1 Shallot, shopped finely (or half of a small onion)
2 garlic cloves, minced
18 oz. canned, petite-diced tomatoes
1 Tbsp. chopped fresh basil (or 1 tsp. dried)

1. To make the tomato sauce, heat the oil in a pan over a medium heat. Add the shallots and garlic and cook, stirring constantly, for 1 minute. Add the tomatoes and basil, and season to taste with salt & pepper. Cook, stirring, for 10 minutes.
2. Meanwhile, bring a large pan of lightly salted water to a boil over medium heat. Add macaroni and cook until done (according to package directions). Drain macaroni thoroughly.
3. Mix the grated cheddar and parmesan cheeses together in a bowl. Grease a deep casserole dish. Spoon one third of the tomato sauce into the bottom of the dish, cover with one third of the macaroni, then top with one third of the mixed cheeses. Season to taste with salt and pepper. Repeat these layers twice, ending with a layer of grated cheeses.
4. Mix the bread crumbs and basil together and sprinkle evenly over the top. Dot the topping with the butter and cook in a preheated oven at 375 F, for 25 minutes, or until the topping is golden brown and bubbling. Serve immediately with a side of green salad.
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Comments

Jaynan said…
this turns out better if you DON'T use whole wheat pasta. I think the whole grain pasta soaks up more of the liquid, so the casserole ends up being too dry. Just use the refined grain stuff--it's okay to indulge every now and then!
November 28, 2009 at 8:30 AM
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