Yesterday for dinner I made homemade macaroni and cheese (as in not from a box!) with whole wheat pasta shells and topped with cherry tomatoes sautéed in olive oil + garlic…mmmm.

Pretty much I used this macaroni and cheese recipe from Martha Stewart, except I sautéed the tomatoes rather than roasted. Also, instead of using flour in the cheese mixture, I just melted the butter, milk, and cheese together, because somehow whenever I follow the flour process, it clumps up and is gross.

Ingredients:

  • Central Market Organics Whole Wheat Pipe Rigate pasta shells (+ however much water to boil the pasta)
  • 2 cups Horizon Organic reduced fat milk
  • 3-4 cups shredded cheddar cheese
  • 2 tablespoons butter
  • Central Market Organic Extra Virgin Olive Oil
  • 1 package NatureSweet vine-ripened cherry tomatoes
  • garlic, about 4 cloves
  • garlic salt
  • pepper
  • Tone’s Spicy Spaghetti Seasoning (optional, it was laying around so I just threw a bit in while cooking the tomatoes)

    • *Note, my macaroni and cheese photo made it onto Foodgawker on August 21, 2009.