This lighter take on mac and cheese borrows from the classic Italian caprese salad.
Then sliced heirloom tomatoes top the cheesy shells before a handful of fresh mozzarella pearls adorn the surface.
A quick go under the broiler melts the mozzarella and softens the tomatoes to perfection.
Photo:Fred Hardy
This recipe was developed by Jasmine Smith.
Drain and set aside.
While pasta cooks, melt butter in a large saucepan over medium.
Slowly whisk in milk; cook, stirring often, until thickened, about 8 minutes.
Let cool slightly, stirring occasionally, for 3 minutes.
Add cheese blend; stir until melted.
Stir in chopped basil, mustard, and salt until well combined.
Fold in drained pasta.
Preheat broiler with oven rack in center position.
Transfer pasta to a broiler-safe 2 1/2-quart baking dish.
Arrange tomato slices and mozzarella over pasta.
Top with basil leaves.
2,000 calories a day is used for general nutrition advice.
