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

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Ingredients Method

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.

Method
 

  1. 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.
  2. Add both cans of diced tomatoes and chopped basil and mix with a rubber spatula. Set aside.
  3. 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.
  4. Combine cheese sauce and macaroni and pour into a caldero (for best results use an IMUSA Evolution Nonstick Caldero).
  5. Make topping by combining all of the ingredients and spread it evenly on top of mac and cheese.
  6. Bake15-20 minutes until top is golden brown. Serve and garnish with basil.