My husband and I took a cooking class while on our honeymoon and one of the meals the chef prepared was Summertime Mac & Cheese. My husband was thrilled because Mac & Cheese is his favorite food. Both of us loved the recipe so much we made it within our first couple weeks of being home. The link for the recipe is here: http://evoo.biz/recipe/mac-cheese-summertime. One of the many great things about this recipe is that it doesn’t call for many different and expensive types of gourmet cheese…it simply uses sharp cheddar, provolone, and mozzarella.
Prep: 30ish minutes
Cook: 30-40 minutes
- 16 ounces (1 pint) heavy cream
- 8-10 ounces rigatoni or other macaroni
- 1/2 head garlic, peeled, De-sprouted and pasted
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup provolone cheese
- 1/2 cup mozzarella cheese
- 1 pint cherry tomatoes, roasted & seasoned (see recipe below)
- 1 recipe pesto bread crumbs
Cook macaroni in lightly salted water. Blend garlic with cream and reduce them together to 1 1/4 cups. Blend with well drained pasta and toss with the cheeses.
To assemble, place half the cooked pasta & cheese mixture in the bottom of buttered casserole; top with layer of cooled roasted cherry tomatoes; add remaining pasta. Cover top with bread crumb mixture. Bake 350 F 30-40 minutes or until center is bubbly and bread crumbs are brown.
To roast tomatoes: spread clean whole cherry tomatoes onto sided cookie sheet. Lightly coat with about 1- tablespoon of EVOO. Season lightly over all with sea salt and coriander and pepper.Roast 400 until 10-15 minutes, or until lightly browned and skin is blistered. Cool.
To make basil bread crumbs: for every 2 cups of “panko” or dried bread crumbs, add 1/2 cup pesto. Blend and crumble over top of dish to bake. (I used store bought pesto to save time).
Yields: 12 servings
You can have this by itself or as a side dish. We paired it with Oven Roasted Broccoli and Slow Cooker Green Chile Flank Steak!