Featured in BoxMac 50: 4th of July Mix-in Mac Fest

RECIPE

PHASE I: Roasted Tomatoes (You can skip this phase…mix-in is a NO NO, but cherry tomatoes are yummy on their own.)

2 packages of cherry tomatoes
olive oil
salt
pepper

Preheat oven to 200 degrees F
Cut the cherry tomatoes in half.
Spread sliced tomatoes on a baking sheet.
Drizzle tomatoes with olive oil
lightly salt and pepper tomatoes
Place baking sheet in oven.
Bake for 3 hours.
Remote, and set aside.

Phase II: THE SAUCE

4 cups whole milk
8 tablespoon unsalted butter
1/2 cup all-purpose flour
1 tablespoon kosher salt
1 lb. of macaroni shells
8 oz of pepper jack cheese
3 oz of Romano cheese

Heat milk in a pan (medium high) until it starts to simmer. Remove from heat.
In another saucepan, melt butter over medium heat.
Add flour and whisk CONSTANTLY until it browns. Should be 2-3 minutes. Remove from heat.
While whisking constantly, slowly add the hot milk to the flout mixture until its evenly combined. Mixture will be thick at first, but thin out.
Return the saucepan to medium high, whisk constantly until sauce thickens and coats the spoon. Should be 2-3 minutes. Stir 1 tablespoon of salt, add more of you’re jon.
Remove from heat and set aside.

PHASE III: THE MAC

Boil the shells. You should know how to do this.
Drain and rinse with cold water, set aside.

PHASE IV: CHEEEEEESE

Take the saucepan with the bechamel and head it over medium high.
Stir in all the cheeses until its melted and smooth.
Add in the pasta!! (Hopefully you chose a pot thats big enough)
Keep mixing until everything is all mixed up and good.

Phase V: RUINING THE MAC

Dump all the cherry tomatoes into the mac and cheese
Mix it up
serve it.
It’s very yummy, even with the cherry tomatoes.