Mac and Cheese with Peas and Roasted Tomatoes

Serves 4

Ingredients:

·       1 pound macaroni, I prefer a medium size with ridges like a penne or a cavatappi

·       Salt and freshly ground black pepper

·       5 tablespoons butter, divided

·       2 tablespoons olive oil

·       1 pint of cherry or grape tomatoes

·       4 tablespoons flour

·       2 cups whole milk, slightly warmed

·       2 cups chicken stock, slightly warmed

·       Pinch of freshly grated nutmeg

·       1 tablespoon Dijon mustard (optional, and only if you like mustard)

·       2 cups cheddar cheese, medium sharpness, shredded

·       2 cups Gruyere or Pawlett cheese, shredded

·       1 cup grated Pecorino Romano cheese

·       1 cup fresh, shelled peas, blanched or 1 cup frozen peas defrosted

·       Handful of fresh basil

Directions:

Preheat the oven to 375 degrees Fahrenheit.

Put a large pot of boiling water on the stove and add a few teaspoons of salt.  Don’t worry about over salting as this will just flavor the pasta and mostly fall off when you drain it. Cook the pasta until al dente and drain.  In the colander add a pat of butter and toss.  Set aside.

Mercedes asked me if I ever rinse my pasta and the answer is a resounding no way!

While the water is boiling, add tomatoes into a roasting pan and toss with olive oil, salt and pepper.  Roast for 45 minutes at 375° or until thoroughly burst and lightly browned. Stir once or twice during the roasting period.

In a large, heavy bottomed pot (I like a cast iron Dutch Oven, such as a Le Creueset) add the remaining 4 tablespoons butter and heat over medium heat.  Stir in the 4 tablespoons butter and toast up for a minute.  This is called a roux. Add the milk and whisk so there are no lumps.  It is important that you do not crank the heat up too high or the cheese will congeal when you add it so heat this slowly.  Add the chicken stock and keep whisking until it bubbles slightly and starts to thicken. Grate a pinch of nutmeg into the pot and add some freshly ground black pepper. Once the sauce starts to thicken, add the mustard if you like, then the cheese, a handful at a time and continue to whisk until it is thoroughly melted and combined. Add the peas, pasta and tomatoes.  Stir and remove from heat.  Taste and add more salt, pepper and Pecorino if you needed.  Finish my adding some hand torn pieces of fresh basil over the top.

Serve immediately

Note: this is a basic Mac and Cheese recipe.  You can use this model to create all different kinds of recipes.  Add pureed squash in the fall, crispy bacon pieces, cooked spinach, roasted cauliflower, just to name a few ideas!