Ingredients
The following ingredients have 4 Servings
- 8 oz dry elbow macaroni
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 1/4 cups milk
- 1/2 cup cream
- 8 oz fresh mozzarella (, grated)
- Salt and freshly ground black pepper (, to taste)
- 2 Roma tomatoes (, diced)
- 3 Tbsp chopped fresh basil
Instruction
- Cook pasta according to directions listed on package to al dente. Drain pasta. In a medium saucepan, melt butter over medium heat.
- Once butter has melted, add in flour and cook, whisking constantly, 1 minute. Slowly pour in milk and cream while whisking.
- Increase heat to medium-high and bring mixture just to a boil, stirring constantly, then reduce heat to low. Stir in fresh mozzarella, and cook, stirring constantly until melted.
- Season with salt and pepper to taste. Toss in drained pasta and let rest over warm heat for 2 - 3 minutes. Plate pasta and top with diced tomatoes and fresh basil.
