Caprese Mac and Cheese

By joanmarie

Ingredients

• 2 cups grape tomatoes, halved $
• 4 teaspoons extra-virgin olive oil, divided $
• 6 ounces uncooked penne
• 2 teaspoons minced garlic $
• 5 teaspoons all-purpose flour
• 1 3/4 cups 1% low-fat milk
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper $
• 3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
• 1.5 ounces Parmesan cheese, grated (about 1/3 cup) $$
• 1/2 cup torn fresh basil leaves
• Cooking spray $
• 3 tablespoons panko
• 1/8 teaspoon crushed red pepper $
• Small basil leaves (optional)

Details

Cooking time 30mins
Adapted from COOKING LIGHT.COM

Preparation

Step 1

1. Preheat broiler to high.

2. Combine tomatoes and 2 teaspoons oil on a jellyroll pan. Broil 3 minutes or until tomatoes begin to break down.

3. Cook pasta in a large saucepan according to package directions, omit­ting salt and fat. Drain. Return pasta to pan.

4. Heat a small saucepan over medium heat. Add ­remaining 2 teaspoons oil to pan; swirl. Add garlic; cook 1 minute, stirring frequently. Stir in flour. Add milk, salt, and black pepper, stirring with a whisk. Bring to a simmer; cook 1 minute or until thickened, stirring frequently. Remove pan from heat; stir in cheeses. Add cheese mixture to pasta; toss. Stir in tomato mixture and torn basil. Spoon pasta mixture into 4 (6-ounce) gratin dishes coated with cooking spray. Sprinkle panko and red pepper over pasta mixture. Broil 2 minutes or until panko is browned. Garnish with basil leaves, if desired.