Tomato Basil Mac and Cheese

Looking to carb load without sacrificing flavor?  Here's a recipe that will keep some variety in your meals.

Yield: 15 servings


  • 1/2 cup balsamic vinegar
  • 1/2 cup sugar
  • 1/2 stick butter
  • 1/2 of a white onion, chopped
  • 5 cloves garlic
  • 1/4 cup flour
  • 3 1/2 cups milk
  • 28 oz. grated cheddar, jack, colby, or provolone cheese (Or a mixture of them)
  • 1 can (28 oz.) petite diced tomatoes, drained
  • 2 tsp dried basil
  • 1 lb. macaroni, cooked al dente


  1. In a small saucepan.  Combine the balsamic and sugar and stir until dissolved.  Cook over low heat stirring often until it has thicken and reduced.
  2. Melt the butter in a large pot.  Saute the onions until clear and aromatic.  Add in the garlic and flour, stirring until the flour is dissolved and the butter has thickened.
  3. Pour in the milk.  Cook over medium heat until the milk is simmering.  Remove from the heat and let stand for 5 minutes.  Add in the cheese and stir until smooth.
  4. Stir the tomatoes and basil into the sauce.  Then stir in the macaroni.  Divide between a ungreased 9" x 13" casserole dish and a 7" x 11" ungreased casserole dish.  Drizzle with the balsamic sauce.
  5. Bake at 425°F for 45 minutes.