Roasted Tomato Macaroni and Cheese

Ground sausage is a good addition as well

This dish uses tomatoes and herbs from the garden to perk up comfort food.

Roasted Tomato Macaroni and Cheese

• 2 thinly sliced tomatoes
• 2 links Italian sausage, cut from casing, browned
• 4 tbsp butter
• 1/3 cup flour
• 2 cups milk (not skim)
• Bay leaf
• pinch nutmeg
• 1 pound macaroni
• 1 cup shredded cheddar
• 1 cup shredded mozzarella
• ¼ cup grated Romano cheese
• 1 tbsp chopped fresh oregano
• roughly one tsp olive oil
• salt/pepper

Cook sausage in a frying pan over medium heat, using the back of a wooden spoon to break meat into bite-sized pieces. Cook pasta in salted water to almost al dente. Drain and put in large mixing bowl. Lightly grease a 9×12 baking dish. Heat milk, bay leaf and nutmeg in pan very slowly making sure not to bring milk to a boil or scald. Meanwhile melt butter in another sauce pan. Add flour and cook roux till medium brown color appears whisking constantly, about three minutes. Add warm milk to roux (remove bay leaf) and whisk till thick and bubbly, about 4-5 minutes. Remove from heat and add cheddar and mozarella. Mix till cheese melts into sauce. Add salt and pepper to taste. Pour cheese sauce over pasta and sausage and mix till even. Spoon into baking dish and spread out evenly. Top with sliced tomatoes. Sprinkle with black pepper and drizzle with olive oil. Dust with Romano and oregano.  Bake at 400 degrees till cheese is browned on top, about 20 minutes.