If I spin around in circles with my eyes closed real tight and open them again, will it be Spring? No? Alright, fine. I’ll keep eating comfort food until my hearts content. Good talk.
Instead of being really inventive, I went with my craving. I toyed with adding bacon, but I just never got that far. I made this mac and cheese on the stove top, the way I’ve watched my mom make mac and cheese for Tay and I since I was a little kid.
I’ve been obsessing over radiatori pasta lately, it’s just got this funny shape and it grips pasta sauce like a champ. If you haven’t had it, I demand you try it! Shallots, garlic, leeks, tomatoes and two different kinds of cheese, what could go wrong?
Tomato and Leek Mac and Cheese
yield: 4 SERVINGS
prep time: 10 MINUTES
cook time: 20 MINUTES
total time: 30 MINUTES
1 box of your favorite short pasta, I love Radiatori
1 tablespoon olive oil
1 clove garlic, minced
2 leeks, minced
2 shallots, minced
1 cup cherry tomatoes, cut in half
2 cups of milk
1 cup sharp cheddar cheese, grated
1 cup havarti cheese, grated
1/4 cup of bread crumbs
1. In a large pot, bring salted water to a boil. While that is getting started, pour your olive oil into your pan and add your leeks, garlic, and shallots and saute until soft. Then add cherry tomatoes and cook until they are just tender, about 3 minutes. Set aside.
2. Pour your pasta into your boiling water, and keep an eye on it. Heat your milk in a saucepan on low heat for about 10 minutes and add your cheeses. Stir until the cheese is fully melted. Drain your pasta, and add the remaining ingredients. Stir to combine.
3. Turn off the heat, and scoop your mac and cheese into crocks. Top with bread crumbs and place under a broiler until golden brown. Serve warm and gooey.