Bruschetta Mac and Cheese

  

bruschetta_mac_and_cheese_holding_650There’s one dish that will always and forever have a place in my heart (probably literally and figuratively at this point!)—macaroni and cheese. To give you a clue as to just how much I love mac and cheese, for my 30th birthday my husband took me out to a well-known restaurant in Ann Arbor, MI, where I was in graduate school at the time, and ordered a flight of four different kinds of made-to-order mac and cheese. Six years later, I still remember it as one of my most favorite meals.

So when it comes to hosting a vegetarian friend for a Shabbat meal, I see it as an opportunity to embrace my mac and cheese side. I like to get creative and go bananas with mac and cheese. For Sukkot one year, I had some friends over for a mac and cheese bar that included every kind of vegetarian-friendly topping you can think of, and about four different kinds of hot sauces. It was awesome! But when I want to bring out a showstopper, the recipe below is the one I go for. The balsamic vinegar pairs perfectly with the cheeses that have been kissed with a hint of mustard. Plus you can never go wrong with a beautiful, colorful topping like tomatoes, basil and Parmesan. And if your kids don’t like greens or vegetables of any color touching their mac and cheese, you can give them the “untouched” pasta on the side. Everyone wins!

Bruschetta Mac and Cheese Recipe

Ingredients:

Mac and Cheese

  • 13 oz. rotini pasta or other small pasta shapes
  • 4 Tbsp. unsalted butter
  • 1/3 cup all-purpose flour
  • 2 ½ cups milk, heavy cream or half-and-half
  • 6 oz. shredded Swiss cheese
  • 8 oz. shredded Monterey Jack cheese
  • 4 oz. shredded Parmesan cheese
  • 1 Tbsp. Dijon mustard (adjust according to your tastes)
  • 1 tsp. kosher salt
  • 1 tsp. pepper

Bruschetta Topping

  • 2 Tbsp. olive oil
  • 3 cloves garlic, finely minced
  • 1 pint red grape tomatoes, halved lengthwise
  • 1 Tbsp. balsamic vinegar
  • Roughly 8 whole basil leaves, finely chopped (or chiffonade)
  • 1/4 cup shredded Parmesan cheese
  • Salt and pepper to taste

Directions:

 Bruschetta Topping

1. In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden). Pour into a mixing bowl and allow to cool slightly.

2. Add tomatoes, balsamic vinegar, basil and salt and pepper to the bowl. Toss to combine, then taste and add more basil and salt, if needed. Cover and set aside.

Mac and Cheese

1. In a large stockpot, cook pasta according to package directions. Drain well.

2. While the pasta cooks, melt the butter in a 4-quart saucepan over medium heat. When the butter has melted and started to bubble, whisk in the flour; cook for 1 ½ minutes, whisking constantly. Gradually whisk in the milk until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.

3. Remove saucepan from the heat, and by the handful stir in the cheeses, allowing all of the cheese to melt into the sauce before adding more. Stir in the mustard and salt. Return the saucepan to the heat and stir in the pasta. Be sure to stir up the sauce from the bottom of the pan and thoroughly coat all of the pasta with sauce. Cook for 1-2 minutes over medium-low heat until heated through.

4. Once complete, either spoon all of your mac and cheese into a serving dish and serve with artfully placed bruschetta topping (this is what I recommend for the wow factor!) or spoon into individual bowls and add toppings.

bruschetta 2_650