Roasted Tomato and Artichoke Mac & Cheese

Happy first day of summer! I say this as a dreary cloud sits overhead, teasing me with small gapes of the blue sky above it. As excited as I am that it’s summer, I know it’s going to fly by. I already have plans for pretty much every weekend. Also, I’m extremely low on cash flow, since my usual babysitting gig will be on pause while the family is on vacation for a few weeks, and I’ll be away the week they are back. Grrr.

Tonight I start yoga teacher training, which will run through the summer and also make the season fly by. I’m so excited to go camping for fourth of July weekend, to hang by the lake with my cousins, and lounge on my Uncle’s pontoon boat, watch the fireworks and get bug bites.

Then on a particularly highly anticipated night, I will be joining my best friend and her fiancee to see THE BACKSTREET BOYS and FLORIDA GEORGIA LINE at FENWAY. Seriously, the Backstreet Boys? YES. At Fenway? HELL YES. It’s going to be pretty epic and unforgettable.

The following two weekends I’ll be spending my days at the cottage my family rents every year with our close family-friends. It’s a peaceful, heavenly time of waking up late to the smell of eggs frying in butter, sunscreen, and getting ready for the beach; barefoot walks to the dock, coconut almond bar ice cream, and tuna sandwiches wrapped in tin foil; dinners that turn into drunken Yahtzee games and laughing until we fall asleep. It’s amazing.

Then, my cousin and his wife who is PREGNANT with a precious baby girl, are visiting from Louisiana, and I’m very excited to see them.

THEN, Game of Thrones starts up again on July 16.

AND THEN, in August, as co-maid of honor I am assisting a certain bride-to-be in finding her dress, along with her mother and my fellow co-maid of honor. Bring on the champagne, and bring on the tears.

You’ll Need:

  • 2 cups milk
  • 1 cup stock
  • pinch of salt, pepper
  • 1 tbsp Dijon mustard
  • 12 oz pasta shells
  • 6.5 oz marinated artichokes (partly drained)
  • 1 tbsp flour, mixed with 1 tbsp softened butter
  • 1 cup shredded fontina cheese
  • 1 1/2 cups shredded sharp cheddar cheese
  • A handful of shredded Parmesan cheese
  • Salt, pepper
  • 3 vine-ripe tomatoes, sliced and sprinkled with salt & pepper

Place a pot over medium heat. Add stock, 1 1/2 cups milk, salt, pepper, and mustard. Stir. Add pasta and bring to a boil. Cook until pasta is done, stirring frequently. Stir in remaining 1/2 cup of milk and artichokes. Add butter-flour mix, in pieces, and stir to blend and thicken. Remove from heat and stir in cheeses with a few more dashes of salt & pepper.

Set the oven to broil. Move macaroni to a baking dish, and arrange tomato slices on top . Sprinkle with s Parmesan cheese. Broil until tomatoes and cheese begins to brown.


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