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FIERY TOMATO-BASIL MAC AND CHEESE

Active Time : 1 Hour 10 Minutes
Total Time : 1 Hour 10 Minutes
Serves : 16
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 1 pkg (16 oz each) dry elbow macaroni, uncooked
  • 2 cans (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, undrained
  • 1 cup packed fresh sweet basil, chopped
  • 1/2 1/2 cup = 1 stick cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 5 cups whole milk
  • 4 cups shredded sharp Cheddar cheese
  • 1-1/2 cups Italian-style bread crumbs
  • 1 cup grated Parmesan or Romano cheese
  • 4 tablespoons unsalted butter, melted
  • Basil leaves for garnish, optional
DIRECTIONS

Prepare Mac and Cheese: Preheat oven to 400°F; spray 15x10-inch (4-quart) casserole dish with cooking spray. Cook macaroni according to package directions. Drain and place in large bowl. Add undrained tomatoes and basil. Stir to combine; set aside.

For sauce, melt 1/2 cup butter in saucepan over medium heat. Whisk in flour; continue whisking over medium heat 5 to 6 minutes or until flour mixture (roux) is browned. Add salt; gradually whisk in milk until combined. Constantly whisk sauce 10 to 12 minutes or until it thickens and begins to simmer.

Remove from heat; add Cheddar cheese. Gently mix until completely melted. Pour cheese sauce over macaroni mixture; stir to combine. Pour into prepared dish.

Prepare Topping: Combine bread crumbs, Parmesan cheese and 4 tablespoons butter. Spoon evenly over top of macaroni mixture. Bake 15 to 20 minutes or until top is golden brown. Garnish with basil leaves, if desired.