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Tomato Basil Mozzarella Mac
Melissa Hart

Tomato Basil Mozzarella Mac

Sun-dried tomato brings concentrated flavor without watering down the milk sauce. Low-moisture mozzarella stretches, fontina keeps it creamy and fresh basil waits until the heat is off. This is closer to a red-sauce-free baked ziti than pizza mac, and that is a good thing.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 lb shell pasta
  • 2 tsp kosher salt divided
  • 2 tbsp unsalted butter
  • 24 oz evaporated milk
  • 2 cups whole milk
  • 3 cups freshly shredded fontina cheese
  • 2 cups freshly shredded low-moisture mozzarella cheese
  • 1 cup oil-packed sun-dried tomatoes drained and chopped
  • 1/2 cup chopped fresh basil
  • 1/2 tsp black pepper

Method
 

  1. Boil the shells in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
  2. Butter a 6-quart crockpot and add the pasta, evaporated milk, whole milk, sun-dried tomatoes, pepper and remaining salt.
  3. Cook on low for 45 minutes, then stir in the fontina and mozzarella by handfuls.
  4. Cook on low for 45 to 60 minutes more until the pasta is tender and the cheese sauce is smooth.
  5. Switch off the heat, fold in the basil, and rest uncovered for 5 minutes before serving.