-WHITE SAUCE-
1 1/4 c Milk
1 cn Chicken broth; 13 3/4 or 14
-1/2 oz.
3 tb Butter or margarine
1/2 c All-purpose flour
1/2 ts Salt
—mac—
1/3 c Plain dry bread crumbs; plus
-2 tablespoons
8 oz Mozzarella cheese; shredded
1/3 c Freshly grated Parmesan
-cheese; plus 1 tablespoon
1 c Finely chopped plum tomatoes
1/2 c Julienned fresh basil
-leaves; plus 1 tablespoon
-OR 1/2 cup chopped fresh
-parsley plus 1/2 teaspoon,
-dried basil
1/4 Tts freshly ground pepper
1 pn Red pepper
3 c Elbow macaroni; cooked
1 tb Butter or margarine; melted
1 c Seeded; thinly sliced plum
-tomatoes
1. Make White Sauce: Bring milk and broth just to a boil in saucepan. Melt
butter in large saucepan over medium heat. Add flour and cook, whisking, 1
minute. Gradually whisk in hot milk mixture and salt; bring to boil,
whisking. Reduce heat and simmer, whisking, 3 minutes.
2. Heat oven to 375?F. Grease 9-inch springform pan and sprinkle with 2
tablespoons bread crumbs; shake out excess.
3. Stir mozzarella, 1/3 cup Parmesan, the chopped tomatoes, 1/2 cup basil,
and freshly ground and red peppers into white sauce. Stir in macaroni;
spoon into prepared pan.
4. Combine butter with remaining 1/3 cup crumbs and 1 tablespoon Parmesan
in bowl; sprinkle over macaroni. Place on cookie sheet and bake 25 to 35
minutes, until golden and bubbly. Cool 20 minutes. Garnish with tomato
slices and remaining basil. Remove sides of pan. Makes 8 servings.
NOTES : This “cake” is really an elegant version of good old mac ‘n’
cheese. It has all the comfort of the original plus basil and tomatoes.
Prep time: 30 minutes; Baking time: 25 to 35 minutes; Degree of difficulty:
Easy PER SERVING; Calories 400; Total Fat 17 g; Saturated Fat 9 g;
Cholesterol 48 mg; Sodium 735 mg; Carbohydrates 45 g; Protein 16 g
Yields
8 Servings