1/2 cup all-purpose flour (or ¼ cup corn starch for gluten-free)
4 cups whole milk
½ cup of parmesan
4 cups grated sharp cheddar cheese
2 Tbsp of Sun Roasted Tomato & Fennel
Optional – diced fresh tomato or diced sun roasted tomatoes
Directions
Preheat oven to 325F and grease 9”x13” casserole dish.
Bring a large pot of salted water to a boil. Cook the pasta al dente (1 minute less than the package directions). Drain and stir in a splash of olive oil to keep the noodles from sticking.
While you are waiting for your water to boil, grate all of your cheese and mix them together.
In a large saucepan over medium heat, melt butter and slowly add flour and whisk to combine. Heat for about 1 minute, whisking often so that the mixture doesn’t burn. Slowly pour in the milk, whisking constantly, until the mixture becomes thick and smooth.
Remove the pan from heat and stir in the Sun Roasted Tomato & Fennel and slowly stir in about ¾ of the cheese. Stir in until melted and creamy. If you opt for it, add your diced tomatoes / sun roasted tomatoes.
Mix the pasta into the cheese sauce and pour into the prepared casserole. Sprinkle the top with the remaining cheese.
Bake for 15 minutes, until cheesy is bubbly and lightly golden brown. Turn on the broiler and let the top crisp up, about 1 minute – keep a close eye so the top doesn’t burn!
