Ingredients

1 pkg. (375 g) Catelli Smart Macaroni

2 tbsp (30 ml) olive oil

2 cups (500 mL) 2% milk

1 tbsp (15 mL) flour

2 tbsp (30 mL) butter

2/5 lbs (200 g) grated old orange Cheddar

1 Salt and pepper to taste

4 cups (1 litre) multi-coloured cherry tomatoes, cut in half

1 lemon, zest and juice

1 cup (250 mL) Italian parsley, chopped

2 tbsp (30 ml) olive oil

Preparation

  1. Cook pasta in salted water according to package directions. Drain and cool on a plate oiled with 2 tbsp of olive oil.

  2. Melt butter in saucepan over medium heat. Add flour and cook 5 minutes. Add milk, using a whisking motion and cook the béchamel over low heat for fifteen minutes, stirring frequently. Add salt and pepper. Turn off heat and stir in 150 g shredded cheddar cheese.

  3. Spread macaroni evenly in a medium to large baking dish. Pour the béchamel over the macaroni. Top with remaining grated cheese. Bake 15 minutes at 350°F (180°C), then broil for an additional 10 minutes. Remove dish from oven and let stand for 5 minutes.

  4. In a large bowl, combine cherry tomatoes, lemon juice and zest, salt and pepper, 2 tablespoons of olive oil (30 mL) and parsley leaves. Mix well and place tomato salad directly on top of macaroni.