Italian Stove-Top Mac & Cheese

HURRY HAAAARRRRDDDDD!  Who's been watching the Scotties Tournament of Hearts on TSN?  Yah, I was there all day, still feelin kind of fuzzy from last night, but giving out super smiley information and deflecting crazy offers to acquire my curling pin collection!  Pins are kind of a big deal at these things, but I'm only giving up my Scotties pins for an ALF or an ET pin.... which is an impossible request lol.

Anyhoo, Hot Toddy is away this weekend, leaving me all alone to cook for myself.  All I could think about having for dinner tonight was a really gooey cheesey mac n cheese.  So here's what I made:

Italian Stove-Top Mac & Cheese (adapted from the February 2012 Canadian Living)
Ingredients:
2 tbsp butter
1 small onion, finely diced
3 cloves garlic, minced
1 tsp Italian seasoning
1/8 tsp cayenne pepper
3 tbsp flour
2 cups milk
2 tsp Dijon mustard
1/4 tsp salt
1 cup shredded cheddar cheese
1 ripe hot house tomate, diced
2 tsp pesto sauce
2 cups uncooked macaroni
parmesan cheese for topping

Method:
In a small bowl, combine the tomato and pesto and set aside.  Get a large pot of water boiling and cook the macaroni according to directions on package.

Meanwhile, in a large saucepan, melt the butter over medium heat and cook the onion, garlic and seasonings, stirring occasionally until the onion is softened. 

Sprinkle with flour and stir for about 2 minutes. Slowly whisk in the milk and then add the Dijon and salt; whisk until thickened, about 4 miutes. Stir in the cheddar cheese until smooth.

By now, the macaroni should be cooked - add it to your cheese sauce and stir.

Serve the cheesey loveliness topped with the tomato-pesto mixture and a sprinkle of parmesan and freshly cracked pepper.

NOM NOM NOM

This is hands-down the most delicious mac & cheese I have ever made!!  It makes a pretty large batch so it's kind of silly to make when I'm home solo, BUT I have been picking at the leftovers in the fridge - still so yummy even cold!

Me and Scottie's Little Softie!!