- 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
- 0.45 lbs (200 g) Grated old orange Cheddar
- 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
Cook pasta in salted water according to package directions. Drain and cool on a plate oiled with 2 tbsp of olive oil.
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.
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.
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.