If I had to choose something to eat as my last meal, a rich, creamy, decadent baked Mac and cheese would definitely be on my dinner plate somewhere ( along with a blue cheese buttered steak, mashed potatoes, some ravioli, some chocolate cake…yes, I would gladly go out stuffing my face.) I came up with this Mac and cheese by combining a few different recipes. With a super creamy sauce, crispy crumb topping, and that zing of roasted tomato flavor, it definitely tops my list of favorite things to eat.
Here’s what you’ll need:
4 tomatoes, sliced
3 large handfuls fresh spinach
1 lb penne, cooked in salted water and drained
2 tsp Salt
2 tsp pepper
3 tbsp butter
3 tbsp flour
2 c milk
2 c heavy cream
3 1/2 c cheddar
1 1/2 c Parmesan
2 tbsp Dijon mustard
2 tsp Italian seasoning, divided
Crumb topping : 1c panko bread crumbs, 1/2c grated parm cheese, 1 tbsp olive oil
Start with your tomatoes:
Slice them, toss them with the a good drizzle of olive oil and sprinkle of pepper,lay them out on a parchment covered sheet pan and put into the oven for about 30 minutes.
Add flour, whisk and cook for a few minutes.
Add in your cream and milk, whisking for a few minutes until mixture becomes thickened and bubbly ( it won’t be super thick, just thicker than when you started)
Serve this on its own, with a green salad, or as a side dish, yum!
Find the printable version of this recipe HERE Or.. CLick on the recipe below and you can print this lil’ notebook version
Check out the folks over at http://mizhelenscountrycottage.blogspot.com/ and see what they have cooking!