This creamy mac and cheese features a blend of Tomato Basil Havarti and sharp cheddar, topped with fresh basil and tomato slices. It's the perfect comfort dish with a hint of freshness.
Ingredients
- 16 oz elbow macaroni
- 1 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 4 cups half and half
- 4 cups Tomato Basil Havarti, shredded
- 2 cups sharp cheddar cheese, shredded
- 2 tbsp fresh basil, chopped
- 1 tomato, sliced
- Salt and pepper to taste
Method
- Preheat oven to 350°F. Lightly grease a large baking dish and set aside. Combine shredded Tomato Basil Havarti and cheddar cheese in a large bowl.
- Cook the macaroni one minute shy of package instructions. Drain and place in a large bowl. Drizzle with olive oil and stir to coat. Set aside to cool.
- In a deep saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute, until bubbly and golden.
- Gradually whisk in half and half until smooth. Continue cooking and whisking until the mixture bubbles and thickens, about 2 minutes. Add salt, pepper, and chopped basil.
- Stir in half of the cheese mixture until smooth. Add the remaining cheese and continue whisking until creamy and fully melted.
- Combine the cooled pasta with the cheese sauce, stirring until the pasta is fully coated.
- Pour the mac and cheese into the prepared baking dish. Top with sliced tomato.
- Bake for 30 minutes, or until the top is golden brown and the sauce is bubbly.