This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta, gluten-free garbanzo flour, and gluten-free panko breadcrumbs in this dish. Check for anti-caking ingredients in pre-shredded cheese; it's best to grate your own from a block.
"A good deed is never lost; he who sows courtesy reaps friendship, and he who plants kindness gathers love." - Basil the Great
Sometimes I like my Mac and Cheese creamy and sometimes baked. This baked version is great with the flavors of a summer Caprese Salad. The great thing about this recipe is that you can make everything in advance, add the breadcrumbs at the last minute, then bake in the oven for about 10 minutes until it is hot.
Servings: 4 | Serving size: 2 ounces pasta with sauce and veggies
Cooking Time: 45 minutes
This recipe can easily be multiplied and makes good leftovers. Reheat gently after adding 1 Tbsp. of 2% milk per serving.
|4 tsp.||olive oil (divided)|
|16 ounces||cherry or grape tomatoes|
|8 ounces||whole wheat or gluten free pasta|
|1 clove||garlic (finely minced)|
|2 Tbsp.||all-purpose white flour or garbanzo flour|
|1 cup||2% milk|
|fresh ground black pepper to taste|
|2 ounces||provolone cheese (grated)|
|1 ounce||parmesan cheese (grated)|
|20 large||leaves basil (chiffonade)|
|4 ounces||fresh mozzarella (cut into 1/4 inch dice)|
|4 Tbsp.||panko breadcrumbs or gluten-free panko|
Place a medium skillet in the oven and preheat to 325°F.
When the oven is hot, add 2 teaspoons of the olive oil and the tomatoes to the pan. Return the pan to the oven and roast the tomatoes for 20 minutes. Shake the pan occasionally. Remove and set aside.
While the tomatoes are cooking, place the water in a medium stock-pot over high heat and bring to a boil.
Add the pasta and cook until done: about 15 minutes. Do not overcook - the pasta should be cooked al dente. Drain and set aside.
Place the remaining 2 teaspoons of olive oil in the pot. Return the pot to medium-high heat and add the garlic.
Saute for about one minute and add the flour. Whisk continuously for about 1 minute, then add the milk slowly.
As the sauce begins to thicken, add the provolone and parmesan and fold together until smooth. Add the pasta, tomatoes, and basil. Fold together gently.
Divide the macaroni and cheese between four ovenproof bowls.
Top with the fresh mozzarella and the breadcrumbs and place in the oven for 10 minutes, until the mozzarella is slightly melted.
Serving size: 2 ounces pasta with veggies
|Calories 479||Calories from Fat 171|
|% Daily Value|
|Total Fat 19g|
|Saturated Fat 9g||40%|
|Monounsaturated Fat 7g|
|Trans Fat 0g|
|Total Carbohydrates 55g||42%|
|Dietary Fiber 6g||24%|
|Vitamin A 28%||Vitamin C 23%|
|Calcium 53%||Iron 15%|
|Vitamin K 39mcg||Potassium 509mg|