Margherita Mac Cheese Recipes

MARGHERITA MAC & CHEESE

Margherita Mac & Cheese image

Make and share this Margherita Mac & Cheese recipe from Food.com.

Provided by Boomette

Categories Macaroni And Cheese

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

6 -7 ounces elbow macaroni
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil (or 1 Tbsp chopped fresh basil, plus extra for serving)
2 -3 cups mozzarella cheese
14 ounces diced tomatoes, drained (I changed 28 ounces for 14 ounces after Debbwl mentionned it in her review)
2 tablespoons olive oil
1 garlic clove, minced
1 tablespoon flour (Debbwl used 2 tablespoons of flour)
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk

Steps:

Preheat oven to 375. Cook macaroni as directed on the package. While macaroni is cooking, prepare the sauce.
Heat olive oil in a medium saucepan over low heat. Add garlic and cook 1-2 minutes, or until garlic is fragrant. Whisk in flour, salt and pepper and cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat and stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute. Set aside.
Drain pasta and mix with the drained diced tomatoes. Place half of the macaroni in an ungreased 2-quart casserole dish. Sprinkle with half the salt, pepper, basil and cheese. Repeat with remaining macaroni, salt, pepper, basil and cheese. Pour sauce over macaroni. Cover and bake for 30 minutes. Uncover and bake 15 minutes longer. Serve with fresh basil.

Nutrition Facts : Calories 501.1, Fat 24.6, SaturatedFat 11.2, Cholesterol 61.3, Sodium 1291.1, Carbohydrate 46.6, Fiber 2.9, Sugar 4.4, Protein 23.5

MAC AND CHEESE MARGHERITA RECIPE - (4.5/5)

Mac and Cheese Margherita Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 16

Ingredients

1 1/2 Ibs. ripe plum tomatoes, halved, cored, seeded
4 Tbs. olive oil
3 cloves garlic, minced
2 tsp. fresh or 1/2 tsp. dried thyme
2 tsp. sugar
Salt and freshly ground pepper, to taste
1/4 cup unsalted butter
2 large shallots, minced
2 Tbs. all-purpose flour
1/2 tsp. dried oregano
2 cups milk, warmed
7 oz. whole-milk mozzarella cheese, grated
2 oz. freshly grated Parmesan cheese,about 2/3 cup
8 oz. fresh or frozen cavatelli pasta
1/2 cup firmly packed chopped fresh basil
1/2 cup plain breadcrumbs

Steps:

Preheat oven to 425°F. Line baking sheet with heavy-duty foil; place rack over foil. Arrange tomatoes on rack, cut side up. Drizzle with 2 Tbs. olive oil; sprinkle with garlic, thyme, sugar, salt and pepper. Roast tomatoes 20-25 minutes or until shriveled. When cool enough to handle, remove and discard skins; coarsely chop tomatoes. Set aside. Reduce oven temperature to 375°F. Grease 13"x9" baking pan. Heat butter in pot over medium-low heat. Add shallots; cook, stirring often, until softened, 3 minutes. Stir in flour and oregano; cook, stirring constantly, 1 minute or until mixture turns slightly beige and is bubbly. Increase heat to medium; slowly whisk in milk. Bring to boil, whisking. Reduce heat to low; simmer 2 minutes. Add mozzarella and 1/2 cup Parmesan to sauce by 1/2-cup measures, stirring until cheese melts before next addition. In bowl, toss pasta and sauce. Gently fold in tomatoes and basil; season with salt and pepper. Transfer pasta to baking pan. Mix remaining olive oil and Parmesan with breadcrumbs; sprinkle on top of dish. Bake 20-30 minutes or until sauce is bubbly and crumbs are deep brown. Let stand 5 minutes; serve.

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