2.5 ounces Parmesan cheese, grated and divided (about 10 tablespoons)
1/2 teaspoon freshly ground black pepper
Est. added sugars 0g
How to Make It
Remove top oven rack, and cover with foil; lightly coat with cooking spray. Preheat broiler to high.
Arrange tomato slices on prepared rack; lightly coat with cooking spray. Broil 8 to 10 minutes or until tomatoes are lightly browned. Transfer tomatoes to a plate; set aside.
Combine flour and butter in a bowl until a paste forms.
Place a large high-sided sauté pan over medium-high heat. Add stock, 2 cups milk, salt, and mustard, stirring with a whisk. Add pasta to pan; bring to a boil. Cook 12 minutes or until pasta is done, stirring frequently. Stir in remaining 1 cup milk and artichokes; cook 2 minutes. Add butter-flour paste, in pieces, stirring constantly to blend and thicken. Remove from heat; stir in cheddar, fontina, 6 tablespoons Parmesan, and pepper.
Arrange broiled tomato slices on top of pasta. Sprinkle with remaining 4 tablespoons Parmesan. Broil 2 minutes or until cheese begins to brown.
This recipe exceeded my expectations! My girlfriends agreed! It was creamy, moist homemade macaroni and cheese. Double up on the roasted tomatoes--you're going to wish you had more of them. I used 16 ounces (not 18) of Orichette, so maybe that's why it was extra creamy and good.
I thought I used a giant deep skillet but it still boiled over! Ugh - never seems to fail. Otherwise, this went together quite well. I didn't bother with the special rice flour or whole grain pasta, just used a 16 oz box of regular elbow macaroni. My tomatoes needed about 12 minutes to get that nice blackened look on top. I'm not a huge fan of fontina cheese but it works very well in this dish. Creamy goodness. I think adding some chopped sauteed onion into the mix would also be a nice addition. Canned diced green chilies would be good too. Will definitely make again.
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