2 pints - cherry tomatoes
2 tbsps - olive oil
1 tsp - balsamic vinegar
1 lbs - orrechiette
6 tbsps - butter
3 tbsps - ap flour
2 1/2 cups - whole milk
1 lbs - Australian white cheddar
1/2 lbs - Emmenthaler
2 tbsp Dijon mustard
1 cup - plain bread crumbs
2 tsp - cayenne pepper
2 tsp - hot smoked paprika
s + p
1. Pre-heat oven to 375 degrees F.
2. Slice cherry tomatoes in half. Toss in olive oil, balsamic vinegar and salt and pepper to taste.
3. Spread in a shallow baking dish and bake for 30 minutes.
4. Meanwhile, cook orrechiette in a big, oven-proof pot of boiling water. Follow directions on box (cook for 10-14 minutes). When cooked, strain pasta and then return it to pot.
5. While the pasta cooks, melt 3 Tbsps butter in a sauce pan. Add 3 Tbsps flour and stir continuously for 3 minutes (3-3-3!). Add the milk sloooowly and stir until slightly thickened - another 3-5 minutes.
6. Cut the cheese (wink) into one-inch cubes and add half the Swiss and half the cheddar to the milk mixture. Stir until incorporated. Add the mustard, 1 tsp cayenne and 1 tspe hot smoked paprika. Sprinkle with salt and pepper to taste.
7. Add 1 Tbsp butter, the sauce and the remainder of the cheese to the pasta in the oven-proof pot. Stir until incorporated.
8. Remove tomatoes from oven, turn oven down to 350 degrees F. Distribute the tomatoes in an even layer over the pasta.
9. Melt (in microwave is fine) the rest of the butter (2 Tbsps) and mix in with the bread crumbs and the remainder of the cayenne and hot smoked paprika.
10. Distribute the bread crumbs over the mac n' cheese n' tomatoes.
11. Bake, uncovered, for 45 minutes. Let cool for 15 minutes before serving.
The top should look like the surface of Mars. Smoked Paprika = Mars dust!

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