Mozzarella Mac

Mozzarella Mac
1 pound rigatoni or penne rigate
Butter for the baking dish
2 cups half-and-half
1/2 pound mozzarella cheese, cut into small dice (2 cups)
2 cups plus 2 tablespoons (just over 1/2 pound) grated Parmigiano-Reggiano cheese
Kosher salt
Freshly ground pepper
2 medium beefsteak tomatoes or 4 large plum tomatoes, juice and seeds squeezed out, cut into medium dice
15 basil leaves, cut into thin ribbons
Bring a large pot of salted water to a boil over high heat and cook the pasta until al dente, 8-10 minutes. Drain and place in a large mixing bowl.
Preheat the oven to 375 degrees. Butter a 9-by-13-inch baking dish.
In a medium saucepan over medium-high heat, combine the cream, the mozzarella, and 2 cups of the Parmigiano-Reggiano and bring to a simmer. Reduce the heat to medium and cook stirring frequently, until the mozzarella has melted and the sauce is slightly thickened. Taste and season with salt (carefully - the Parmigiano-Reggiano may be salty) and pepper. Remove from the heat and stir in the tomatoes and basil. Pour the mixture over the pasta and mix thoroughly.
Serves six to eight.
Nutrition values per serving: 371 calories, 23 g fat, 21 g carbohydrates, 1 g fiber, 20 g protein, 70 mg cholesterol, 537 mg sodium.
"Macaroni & Cheese" by Joan Schwartz (2001 Villard, $15.95)

File: 'macncheese.rec2' in 'dpa'