Summer Mac & Cheese with Corn, Tomatoes and TomaProvence
1 pound elbow macaroni
8 tablespoons (1 stick) unsalted butter
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
4 1/2 cups (about 18 ounces) grated TomaProvence
1 cup corn cooked corn kernels (fresh or frozen will work)
1 cup ripe cherry tomatoes, cut in half
Chopped fresh herbs for garnish, if desired
Fill a large saucepan with water and bring to a boil. Add a few pinches of salt to the water. Add macaroni. Cook until al dente, about 1 minute less than the package directions. Rinse macaroni under cold water and drain well. Set aside.
In a medium saucepan, heat milk over medium heat. Separately, in another saucepan, melt butter over medium heat. When butter bubbles, add flour. Cook, stirring, about one minute. While whisking, slowly pour hot milk into flour-butter mixture. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, a few minutes more. Turn off heat. Stir in salt, black pepper, TomaProvence, corn and tomatoes.
In a large mixing bowl combine cooked macaroni with hot cheese sauce. (The noodles will reheat as you combine.) Serve hot, topped with a garnish of fresh herbs.