ROASTED TOMATO MAC AND CHEESE
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Click the link in the bio -> @flavorgod
or visit website: www.flavorgod.com
▪️5-plum tomatoes, cut into 1/2 inch thick slices (16 slices)
▪️2 tablespoons- brown rice flour
▪️2 tablespoons - butter or ghee butter / I use @omgheebutter
▪️4 cups-unsalted chicken stock
▪️3 cups- milk / divided
▪️3/4 teaspoons-Flavorgod Himalayan sea salt and pink peppercorns
▪️1 teaspoon -Dijon mustard
▪️18 ounces-elbows pasta/gluten free works
▪️6 ounces-sharp cheddar cheese, shredded (about 1 1/2 cups)
▪️3 ounces-fontina cheese, shredded (about 3/4 cup) OR mozzarella
▪️2.5 ounces-Parmesan cheese, grated and divided
☀️Remove top oven rack, and cover with foil; lightly coat with oil.
Preheat broiler to high
☀️Arrange tomato slices on prepared rack; lightly coat tomatoes with olive oil. Broil 8-10 minutes or until tomatoes are lightly browned. (Keep an eye on them)Remove tomatoes and set aside
☀️ in a small bowl , with a fork ,combine flour and butter in a bowl until a paste forms
☀️place a large high-sided sauté pan over medium-high heat. Add chicken stock, 2 cups of milk, #flavorgod Salt&P, and mustard. Stir with a whisk, add pasta to pan; bring to a boil. Cook for about 12 minutes or until pasta is done, stirring frequently. Stir in remaining 1 cup milk; cook 2 min. Add butter-flour paste, in pieces, stirring constantly to blend and thicken. Remove from heat; stir in cheddar,fontina,6 tablespoons Parmesan.
☀️arrange broiled tomato slices on top of pasta. Sprinkle with remaining 4 tablespoons Parmesan. Broil 2 min or until cheese begins to brown.