Fresh Mozzarella and Burrata Mac and Cheese

Directions

In a large skillet heat 2 Tbsp. olive oil on medium-high heat. Add in sliced mushrooms and sauté until golden and tender. Season with salt and pepper. Set aside.

Rough chop sundried tomatoes and set aside. Bring a large pot of water to a boil and cook pasta according to package instructions.

While pasta is cooking, make the béchamel. In a large sauce pan melt butter over medium heat, stirring occasionally. Whisk in flour and cook about two minutes until light, golden brown in color. Add in pepper and cayenne and cook another 30 seconds or so. Carefully pour in half the milk, whisking continually. Add in the rest of the milk and whisk in the garlic, salt, and let thicken for about 6-8 minutes, stirring frequently. Turn heat to low, add in both cheeses, and whisk until completely melted.

In a large baking dish, combine, pasta, mushrooms, sundried tomatoes, and béchamel. Mix until well incorporated. If desired, top with extra Burrata and bake in the oven at 400˚F for 5-7 minutes to melt the cheese. Serve immediately topped with roasted tomatoes, basil oil, fresh basil, and toasted breadcrumbs.

To make roasted garlic:
Preheat oven to 350˚F. Cut off the top of a bulb of garlic, about 1/4 inch. Drizzle with olive oil, wrap in foil and place in small baking dish. Bake for 30-45 minutes or until cloves are golden brown. Allow to cool before handling.

To make roasted tomatoes:
In a deep baking dish, combine 2 cups of cherry tomatoes and 1/2 cup olive oil. Season with salt and pepper and bake at 300˚F for 40-50 minutes until tomatoes are bursting and juicy.