Mac n' Cheese with a twist!

One of my most favorite meals is homemade mac n' cheese. YUMMMM!!! My mom use to make it and she would always put in tomatoes...which we all LOVED!

I have been trying to "perfect" a recipe for awhile, as the sauce is harder to make than you think. Maybe it is because I have two children pulling on me, and so the idea that I have to stand and whisk the sauce the whole time is overwhelming.




This mac n' cheese is more of an Italian version...and a compilation of many recipes I have tried. The sundried tomatoes give it a kick, just like the diced tomatoes my mom use to put in hers.

1 bag whole wheat pasta (whichever kind you choose)
2 cups Parmisean cheese (divided)
2 cups milk (using heavy cream or half n' half would work better, but for the diet's sake, use milk)
4 TBLS butter
2 garlic cloves chopped
salt
pepper
garlic powder
1/4 cup of sundried tomatoes (drained)
1/2 cup whole wheat bread crumbs




Start a large pot of water for pasta, when boiling, dump in pasta and cook just before al dente. While the pasta is cooking, preheat the oven to 350. Then, in a sauce pan, add the 2 cups of milk, and 4 TBLS butter. Heat together until the butter is melted all the way. Bring the milk to a small boil, without burning the bottom. Turn down the burner and add 1.5 cups of cheese. Keep stirring while melting the cheese. Keep it on low, so that the cheese stays melted, but don't let your sauce burn. Add salt, pepper, and garlic powder to taste. Add in the chopped garlic cloves. Keep stirring. Drain your pasta and place in a 9 x 13 casserole dish. Pour the melted cheese sauce over the pasta and stir together. Stir in the sundried tomatoes. Add the remaining cheese and bread crumbs to the top. Bake at 350 for 20 minutes, or until the top is a nice golden brown.

Enjoy!