Caprese Mac and Cheese

Ingredients

• 8 oz dry elbow macaroni
• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 1 1/4 cups milk
• 1/2 cup cream
• 8 oz fresh mozzarella, grated
• Salt and freshly ground black pepper, to taste
• 2 Roma tomatoes, diced
• 3 Tbsp chopped fresh basil

Directions

1. Cook the pasta to al dente following the package directions, then drain it.
2. Set a medium saucepan over medium heat and melt the butter. When the butter is liquid, whisk in the flour and cook for 1 minute, whisking the whole time.
3. Gradually pour in the milk and cream as you whisk. Raise the heat to medium-high and bring the mixture just to a boil while stirring constantly, then turn the heat down to low.
4. Stir in the fresh mozzarella, then cook and keep stirring until it has melted. Season with salt and pepper to taste.
5. Fold in the drained pasta, then leave it with gentle warmth underneath for 2 – 3 minutes.
6. Spoon the pasta onto plates and finish with the diced tomatoes and fresh basil.