Fariz's Macaroni and Cheese

Okay, most of you will probably think......What's the big deal? Mac 'n' Cheese?

Well, perhaps if one follows this recipe..............you will change your mind.

This one involves a Bechamel sauce....a white cream sauce..............intrigued?

What you will need:

(Serves about 12 good size squares or 9 large squares)

I use either rigatone instead of elbow macaroni, you can substitute with penne, etc...

1 cup flour

1/2 lbs of butter

1 cup milk or half and half or cream.........depends how rich you want this to be.

1 cup chicken or vegetable stock............again, depends on how health conscious you want this to be.

1 cup chopped onions........pref. red

1 tbsp chopped garlic

1 tsp thyme or oregano or basil

2 large tomatoes, sliced thick

1 cup shredded Asiago cheese

1 cup shredded sharp white cheddar cheese

Method:

Cook pasta until just past al dente, drain and let cool.

Preheat oven to 375F

Preheat milk and stock separately, do not boil/overheat

Melt butter in medium heat making sure not to brown

Sweat/sautee onion and garlic until translucent

Add flour and continuously whisk with wire whip until it turns into a paste.....this is your roux

Slowly add in warm/hot stock into the roux slowly until smooth and no lumps

Add in warm milk and continuously whisk until smooth and creamy, take it off the heat/fire before it becomes pasty............this is your bechamel sauce

In a large bowl put in all the drained pasta and pour the bechamel sauce.

Toss in the shredded cheeses and chopped herbs (either thyme or oregano or basil) and mix well.

Butter the sides of a casserole (12x10x5).

Pour everything into the casserole.

Cut 12 thick sliced tomatoes and put on top of Pasta mix.

Toss a little bit of left over shredded cheeses on top of tomato.

Bake in 375F oven for app. 45-50 mins.

Let cool before serving............