Roasted Tomato Macaroni and Goat Cheese - tomatoes

Method

• Preheat the oven to 375.
• Grease a large baking sheet with a little of the olive oil.
• Place tomatoes in pan cut side down and drizzle with olive oil and sprinkle with salt and pepper.
• Roast until they start to char and shrivel (no need to turn over), 40-50min.
• Let cool on the pan a bit.
• Turn the oven up to 400.
• Bring a large pot of water to boil and salt it.
• Cook the milk in a small saucepan over med-low heat.
• When small bubbles appear on the sides, turn off the heat and let stand.
• Cook the pasta to the point where it is almost done.
• Drain and rinse.
• In a saucepan over med-low heat melt 3 T butter.
• Add the flour and cook, stirring until the mix browns, about 5 minute Add about 1/4 c milk, whisking.
• As soon as it is smooth, add a little more milk and whisk.
• Continue to do so until the mix is thick and smooth.
• Add the cheddar or gruyere and goat cheese and stir.
• Season with salt and pepper to taste.
• Pour the sauce over the noodles.
• Toss in the pine nuts, tomatoes and basil.
• Use the rest of the butter to grease a 9x13 inch pan and turn pasta mix into it.
• Top with bread crumbs and bake until bubbling and brown, about 15 minutes.
• Serve piping hot.