a creamy, cheesy tomato mac and cheese dish, flavoured with basil pesto
Course: Main dish
Author: Trish Cowper
3cupssmall shell macaronicooked to package directions
2cupscheddar cheeseI used sharp white cheddar
398ml1 can fire roasted tomatoes
½teaspoonfreshly ground black pepper
salt and pepper to taste
1tablespoonsbuttercut into small pieces
Preheat oven to 350 and lightly spray a 2.8 lt (3 qt) casserole dish with cooking spray.
Cook pasta according to package directions in plenty of salted water. To al dente, reserving some of the pasta water, just in case, to thin the sauce later if needed.
Meanwhile, in a large bowl, mix together cheddar, sour cream, parmesan, canned tomatoes and spices (cayenne, oregano, dry mustard, salt and pepper) and pesto if using.
Add the cooked and drained pasta to the cheese mixture and toss until well combined. Add a little of the reserved pasta cooking water if the dish seems a bit dry. Taste for seasoning and adjust by adding more salt and pepper if necessary. It will depend on the type and saltiness of your cheese and pesto (if using). Pour mixture into prepared casserole dish. Pushing it down gently to even out the top.
For the toppings:
In a small bowl, combine bread crumbs and butter and squeeze the butter through the bread crumbs with your fingers to form a very loose meal. Once butter feels evenly distributed, sprinkle over the casserole dish.
Bake in 350 oven for about 30 minutes. The casserole should be bubbly around the edges and starting to brown. If you want the top to brown a bit more, go ahead and use the broiler for a minute or so to just toast the crumbs a bit.
Creamy Tomato Mac and Cheese Bake https://www.infinebalance.com/creamy-tomato-mac-and-cheese-bake/