Mac & Cheese with Tomato & Crispy Topping
- Main Course
- Tomatoes On the Vine
Preheat the oven to 325°F.
In a large saucepan over medium heat, melt the butter and add the flour, whisking to combine. Cook until the mixture turns a golden brown.
While whisking, slowly pour in the milk until all the milk is added. Stir in the half and half. Add in the Kosher salt, pepper, and garlic powder. Bring to a simmer and cook until the sauce thickens.
Reduce heat to low and add in the chopped tomatoes and their juices and 1 ½ cups of the shredded cheese. Stir until the cheese is completely melted. Add the cooked pasta and stir to combine.
Transfer to a buttered baking dish. Evenly cover the top with the remaining shredded cheese and top with sliced tomatoes. Sprinkle with panko breadcrumbs and grated parmesan cheese. Bake for 25 minutes, until cheese is bubbling and panko is golden brown. Garnish with chives.