Ingredients
8ozdry elbow macaroni
2tbspbutter
2tbspall-purpose flour
1¼cupsmilk
½cupcream
8ozfresh mozzarellagrated
Salt and freshly ground black pepperto taste
2Roma tomatoesdiced
3tbspfresh basilchopped
Preparation
Cook the pasta according to directions listed on the package to al dente. Drain pasta.
n a medium saucepan, melt the butter over medium heat.
Add in the flour and cook for 1 minute, whisking constantly.
Slowly pour in the milk and cream while whisking.
Increase the heat to medium-high and bring the mixture just to a boil, stirring constantly, then reduce the heat to low.
Stir in the fresh mozzarella, and cook, stirring constantly until melted.
Season with salt and pepper to taste.
Toss in the drained pasta, then let rest over warm heat for 2 to 3 minutes.
Plate the pasta and top with diced tomatoes and fresh basil.
Serve, and enjoy!
