Italian 5-Cheese Mac n’ Cheese with Roma Tomatoes

Preheat oven to 350ºF. Butter a large baking dish (about 11×13).

Tip: Prep all ingredients (chop, measure out, etc.) before beginning; this will help you have all items there at your fingertips once your ready to start cooking. The prep work often takes longer than the cooking does!

1. Begin by cooking the elbow pasta as directed on the packaging, in salted and oiled boiling water.
2. While pasta cooks, pour the milk into a medium pot over medium heat, and add the garlic, lemon zest, Italian seasoning, chicken base, salt, pepper, and nutmeg into the milk; whisk to gently combine seasonings, and bring to a light simmer.
3. As milk comes to temperature, slowly melt 1 stick butter in another medium pot over low heat. Once completely melted, gently sprinkle in the flour, stirring with a wooden spoon/spatula until a glistening “paste” forms (a roux). Cook very low, for about 1-2 minutes, but don’t allow any color to form (keep pale).
4. Slowly pour all the hot milk into the butter/flour roux, whisking all the while to avoid lumps. Increase heat to medium-high and allow the milk/roux mixture to come to a low boil to thicken completely (it should coat the back of a wooden spoon). Next add 3 cups of the shredded 5-cheese blend, in increments, whisking to blend smooth. Finish by adding 1/4 cup parmesan cheese; turn the heat off, add the lemon juice, and check/adjust the seasoning.
5. Check pasta, and drain.
6. Slice the Roma tomatoes into 9 slices, about 1/4″ thick, and set aside.
7. Combine the remaining 2 tablespoons butter with the breadcrumbs and the remaining 2 tablespoons parmesan cheese. Combine with fingers until mixture resembles light brown sugar.
8. Place the drained pasta into a large mixing bowl. Pour 2/3 of the white cheese sauce over the pasta (reserving the remaining 1/3), add the crumbled bacon, the remaining 1 cup of shredded 5-cheese blend, and mix to thoroughly combine;
9. Pour pasta/cheese-sauce mixture into the baking dish, sprinkle about half the breadcrumb mixture on. Layer the Roma tomato slices (3 across and 3 down) on top. Finish by sprinkling the remainder of the breadcrumbs over the top of the tomato slices.
10. Cover with foil, and bake for 20 minutes, then remove foil.
11. Turn oven on high broil and broil to golden brown for the remaining 4-5 minutes (depending on strength of your broiler), turning the dish for even browning (don’t walk away!).
12. When golden brown, turn off the oven and let the mac n’ cheese sit in the oven, uncovered, for about 10 minutes.
13. Remove, serve and drizzle with some of the reserved cheese sauce and garnish with fresh herbs. Enjoy!