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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Here is another great recipe from Martha for a variance on comfort food, mac-and-cheese, very tasty!! Ingredients:
coarse salt and pepper |
1 pint cherry tomatoes or 1 pint grape tomatoes |
1 teaspoon olive oil |
12 ounces corkscrew macaroni (plain or whole-wheat) |
2 tablespoons butter |
1/4 cup all-purpose flour |
3 cups low-fat milk |
1 pinch ground nutmeg |
8 ounces sharp cheddar cheese, shredded (2 cups) |
Directions:
1. Preheat oven to 475°F Bring a large pot of salted water to a boil.
2. Meanwhile, line a rimmed baking sheet with parchment paper. Toss tomatoes with oil on prepared baking sheet; season with salt and pepper. Roast until lightly browned and soft, 8-10 minutes; set aside.
3. Cook pasta in boiing water until al dente, according to package instructions,. Drain; set aside.
4. While pasta is cooking, melt butter over low heat in a large saucepan. Add flour; cool , whisking 1 minute. Gradually, whisk in milk, then nutmeg, 1/2 tsp, coarse salt and a pinch of pepper; bring to a simmer. cook, whisking constantly, until thick enougb to coat the back of a spoon, 2-3 minutes. Stir in cheese until melted,.
5. Add cooked pasta to cheese mixture; stir to combine. (Sauce will thicken as it stands). Serve topped with tomatoes and , if desired additional grated cheddar.
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