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<blockquote data-quote="moreluck" data-source="post: 778078" data-attributes="member: 1246">Tomato Basil Mac &amp; Cheese&nbsp;CDKitchen &nbsp;Ingredients:1 pound elbow macaroni1 cup panko (Japanese bread crumbs)1/4 cup chopped parsley3 tablespoons unsalted butter1/2 cup all-purpose flour4 cups skim milk (I used 2% milk)3 cups shredded reduced-fat sharp Cheddar cheese1 teaspoon salt1 1/2 cup grape tomatoes, halved1/4 cup chopped fresh basil&nbsp;Directions:Preheat oven to 400 degrees friend. Spray a 13x9x2-inch baking dish with a cooking spray. &nbsp;Cook pasta until tender. Drain. In a small bowl, combine panko and parsley; set aside. In a large saucepan over medium heat, melt butter. Add flour, stirring constantly with a whisk. Gradually add milk, stirring constantly until smooth. Add cheese, stirring constantly until thick and creamy. Add macaroni, salt, tomatoes, and basil. Spoon into prepared baking dish. Top with reserved panko mixture. Bake until golden and bubbly, about 25 minutes. &nbsp;Cook&#039;s Notes: I substituted farfalle (bow-tie pasta) for the macaroni. I also used 16 oz can diced tomatoes, drained, instead of grape tomatoes and used 2 Tbsp dried sweet basil instead of fresh.</blockquote>

[QUOTE="moreluck, post: 778078, member: 1246"] Tomato Basil Mac & Cheese CDKitchen Ingredients: 1 pound elbow macaroni 1 cup panko (Japanese bread crumbs) 1/4 cup chopped parsley 3 tablespoons unsalted butter 1/2 cup all-purpose flour 4 cups skim milk (I used 2% milk) 3 cups shredded reduced-fat sharp Cheddar cheese 1 teaspoon salt 1 1/2 cup grape tomatoes, halved 1/4 cup chopped fresh basil Directions: Preheat oven to 400 degrees friend. Spray a 13x9x2-inch baking dish with a cooking spray. Cook pasta until tender. Drain. In a small bowl, combine panko and parsley; set aside. In a large saucepan over medium heat, melt butter. Add flour, stirring constantly with a whisk. Gradually add milk, stirring constantly until smooth. Add cheese, stirring constantly until thick and creamy. Add macaroni, salt, tomatoes, and basil. Spoon into prepared baking dish. Top with reserved panko mixture. Bake until golden and bubbly, about 25 minutes. Cook's Notes: I substituted farfalle (bow-tie pasta) for the macaroni. I also used 16 oz can diced tomatoes, drained, instead of grape tomatoes and used 2 Tbsp dried sweet basil instead of fresh. [/QUOTE]

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