Caprese Mac & Mozzarella

I may have said it before, but I'm a sucker for any kind of macaroni and cheese.  This recipe is to remind you that insalata Caprese need not just conjure a simple salad in your mind.  In fact, you can always turn some of your favorite non-pasta dishes into their very own mac 'n' cheese versions!  I've created this mac 'n' cheese dish with an insalata Caprese twist, featuring a lotta fresh basil.  More than any other combo, a mix of fresh mozzarella and basil with ripe tomatoes makes me anticipate summer.  

I pointed you to Beat Happening's "Indian Summer" for an earlier summer-inspired entree, but now I'm going to give you one of my favorite Summer songs from the past few years (that's right: move over Chad & Jeremy).  Here's the Magnetic Fields's "California Girls" (and no, it's not a Beach Boys cover!). 

Ingredients:

--1 lb. elbow pasta

--1 tbsp. extra virgin olive oil

--8 oz. fresh mozzarella (cut into approx. 1/2" pieces)

--8 oz. shredded mozzarella

--1/2 shredded parmesan (for sprinkling)

--1 large bunch of fresh basil, with stems removed and leaves chopped (chop the leaves to whatever consistency you like--large, leafy pieces or small, thinly cut strips)

--6 plum tomatoes, chopped (chop to whatever size you'd prefer--large quarters or small "bits")

--3 tbsp. unsalted butter

--1/4 c. flour

--1 quart milk (I used whole milk, but you can use whatever you'd like)

--2 tbsp. balsamic vinegar

--1-2 tsp. salt (or to taste)

--1-2 tsp. pepper (or to taste)

Preheat oven to 350 degrees F.

Boil elbow noodles until just al dente--they'll bake more in the oven.  Strain and pour into a 13x9" baking dish.  Coat noodles with 1 tbsp. olive oil (for flavor, and also to prevent them from sticking while you make the cheese sauce).

In a saucepan, heat butter on low.  Whisk in the flour to make a roux.  Once the flour and butter have combined, whisk in milk to make a béchamel (a simple white sauce).  Whisk in the salt, pepper, and balsamic vinegar.  Once the sauce is hot (but not boiling!), remove from heat and add shredded mozzarella.  Continue to whisk until the cheese has been incorporated into the béchamel--now you've got yourself a mornay sauce.  Slowly mix in the chopped tomatoes, basil, and fresh mozzarella.  Pour over noodles and mix so that noodles are covered in the sauce.  

Sprinkle 1/2 c. parmesan over the top of the dish, and bake for approx. 30 minutes, or until the parmesan has turned into a crispy golden crust.  Allow to cool for a few minutes before serving.