Reprinted from The Recipe Girl Cookbook by Lori Lange. Copyright © 2013. Published by Houghton Mifflin Harcourt.
|12 cherry tomatoes, cut in half||1 cup dry macaroni elbows|
|1 tablespoon olive oil||1 cup whipping cream|
|Salt and freshly ground black pepper||1 tablespoon Dijon mustard|
|2 tablespoons salted butter||1 teaspoon Worcestershire sauce|
|2 tablespoons minced garlic||1/2 teaspoon Tabasco sauce|
|6 cups vegetable broth||1/2 teaspoon white pepper|
|1/4 teaspoon bay leaf||8 ounces shredded extra-sharp cheddar cheese|
To roast the tomatoes, preheat the oven to 425°F. Place the tomatoes, cut side up, on a rimmed baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Roast the tomatoes for 12 minutes. Remove them from the oven and let them cool at room temperature while you prepare the soup.
To prepare the soup, in large saucepan, melt the butter over medium heat. Add the garlic and cook, stirring, until softened and fragrant, about 1 minute. Whisk in the flour. Slowly whisk in the vegetable broth and add the bay leaf. Increase the heat to high and bring the broth to a boil. Add the macaroni and boil until it is almost tender, about 8 minutes. Remove the bay leaf and discard. Stir in the cream, mustard, Worcestershire sauce, Tabasco sauce and pepper. Add the cheese and continue to stir until the cheese is completely melted. Bring the soup to a boil again for 2 minutes, stirring occasionally, then remove it from heat. Ladle the soup into serving bowls and top with the roasted tomatoes.
Smaller cherry tomatoes or pear tomatoes work best for this recipe. Larger cherry tomatoes may need a slightly longer roasting time or you may wish to cut them in fourths. If you refrigerate leftovers, the pasta will have more of a chance to soak up the liquid in the soup, leaving you with a wonderfully creamy macaroni and cheese.
Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.
The very dirty truth about fashion internships... DUN DUN @srslytheshow http://t.co/wfewf