Smoky Macaroni & Cheese

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 ounces rigatoni pasta or 8 ounces penne pasta
• 7 tablespoons butter
• 1 teaspoon chopped garlic
• 4 tablespoons flour
• 1 cup buttermilk
• 1 cup milk
• 12 ounces smoked rambol fume cheese, grated
• 1 teaspoon country dijon mustard
• 1/8 teaspoon nutmeg
• 20 cherry tomatoes, halved
• 1/2 cup dry breadcrumbs
• 1/2 cup il villaggio pecorino romano cheese, grated
• salt and pepper

Recipe

• 1 preheat the oven to 350°f.
• 2 in a medium saucepan, melt 4 tablespoons butter with the garlic until sizzling, but be careful not to burn the garlic!
• 3 add the flour and cook for 2-3 minutes until foamy.
• 4 gradually whisk in the buttermilk and milk.
• 5 add the smoked rambol® fumé cheese, mustard and nutmeg.
• 6 check for seasonings, and fold in the cherry tomato halves.
• 7 add the cheese mixture to the drained pasta and spread into a 10 1/2 inch cast iron skillet pan that has been sprayed with a non-stick cooking spray*.
• 8 melt 3 tablespoons butter in a small saucepan.
• 9 toss in the breadcrumbs and pecorino romano, and mix well.
• 10 sprinkle on top of casserole and bake until bubbly and slightly browned, about 30 minutes.
• 11 *or use an 11"x 7" casserole dish sprayed with nonstick cooking spray.