Rosemary's Smoky Baby Cheezy Mac

This adult variation on traditional macaroni and cheese is a summer delight. Rich, creamy cheddar and smoked swiss cheese unites with the herbal notes of rosemary, the richness of roasted garlic, and the fresh, sweet acidity of roasted cherry tomatoes. MMyumma.
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Rosemary and Smoky Baby Cheesy Mac
8 ounces whole wheat macaroni
1/4 cup butter
3 tablespoons all-purpose flour
1 head roasted garlic, mashed
1 T chopped fresh rosemary
2 1/2 cups milk
1 cup smoked Swiss cheese
2 cups shredded Cheddar cheese

1 1/2 cups roasted cherry tomatoes
1/2 cup dried breadcrumbs

Preheat oven to 400ºF

Bring a large pot of water to a boil. Salt water to taste. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.

In a 3 quart saucepan over medium heat, melt butter and stir in flour and rosemary. Cook for about 1 minute, stirring constantly until smooth and bubbly. Add roasted garlic, and whisk until well incorporated. Whisk in milk, stirring constantly, until mixture is completely smooth. Continue cooking until sauce is thickened. Stir in cooked macaroni noodles and cheese. Gently fold in roasted tomatoes.

Pour into lightly greased 2 quart casserole dish. Toss bread crumbs on top of macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.


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