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Celeb Chef George Duran On HSN – Tomato-Basil Mac & Cheese Recipe!

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Ingredients
  

  • 1 lb. macaroni elbow
  • Kosher Salt
  • 2 14.5 oz. cans diced tomatoes
  • 1 cup packed fresh basil chopped
  • 1 stick butter
  • ½ cup flour
  • 5 cups whole milk
  • 4 cups 16 oz sharp cheddar, grated

For Topping

  • 1 ½ cup Italian Style breadcrumbs
  • 4 Tablespoons butter melted
  • 1 cup grated Parmesan or Romano cheese
  • Basil leaves for garnish
  • Preheat oven to 400 F.

Instructions
 

  • Bring 6 quarts of water to a rolling boil and add salt to taste. Then, add macaroni and stir gently allowing it boil for about 7 minutes until "al dente". Remove from heat and drain well and place in an extra large bowl.
  • Add both cans of diced tomatoes and chopped basil and mix with a rubber spatula. Set aside.
  • For béchamel sauce start by making a roux in a medium stock pot. Melt butter under medium heat and whisk in flour. Keep whisking for under medium heat until roux is browned, about 5-6 minutes. Add 2 tsp. salt. Gently whisk in the milk until properly combined. Constantly whisk the sauce until it thickens and begins to simmer, about 10-12 minutes. Remove from heat and add 4 cups of cheddar. Gently mix it with a rubber spatula until completely melted.
  • Combine cheese sauce and macaroni and pour into a caldero (for best results use an IMUSA Evolution Nonstick Caldero).
  • Make topping by combining all of the ingredients and spread it evenly on top of mac and cheese.
  • Bake15-20 minutes until top is golden brown. Serve and garnish with basil.