Good old fashioned mac and cheese gets a little zing in this recipe by Jacques Pepin which bends the rules with the addition of tomatoes to the bake. Pepin hails from Lyon, the capital of gastronomy in France and has over 18 cookbooks under his belt, and this simple recipe lives up to his reputation as a star chef.
What you get is something of a cross between the two most popular pastas around: Arabiatta and Alfredo. Even better, stir a chopped tomato into the mac and cheese mixture before baking to have a well rounded flavour.
Serve this with a side of toasted garlic bread.
View the recipe on Food Network
Shaheen writes about her quest for the perfect chocolate chip cookie and baking escapades on The Purple Foodie
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