For the smoothest, creamiest results, let the white sauce cool slightly before whisking in the shredded cheese.
A little oregano and dry mustard lend this mac and cheese a little extra seasoning too.
Ingredients
8ouncesuncooked elbow macaroni
4plum tomatoes (about 1 lb.
Credit: Photo: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall
Drain and set aside.
Preheat oven to 450F.
Place tomato slices on a wire rack on a baking sheet.
Brush on oil, and sprinkle with oregano, pepper, and 1/4 teaspoon of the salt.
Bake in preheated oven until slightly charred, about 18 to 20 minutes.
Meanwhile, melt butter in a medium saucepan over medium until melted, about 1 minute.
Whisk in dry mustard.
Remove from heat, and cool slightly, about 3 minutes.
Sprinkle with Parmesan cheese.
Bake at 450F until bubbly and tomatoes are charred and aromatic, about 10 minutes.
