MAC & CHEESE, SUMMERTIME
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)
- 1 recipe pesto bread crumbs
Cook macaroni in lightly salted water (1 Tablespoon to 2 quarts 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. (see recipe) Blend and crumble over top of dish to bake.