Modern Mac & Cheese

Honestly, this is hands down the BEST recipe I have ever created on my own, and I'm quite proud of it : ) It's not that difficult to make, and it's super rich and full of flavor. Kraft mac & cheese has always been an old stand-by for me since childhood, and while I still enjoy Kraft or sometimes Velveeta, this is by far the best version of this classic dish that I could ever dream of.

Ingredients:

Olive Oil
Diced Tomatoes
Red Wine Vinegar
Fresh Chopped Basil
Diced Bacon
Salt to Taste

Macaroni Shells (I prefer the small ones)

Cream Cheese
Butter
Milk
Shredded Cheese (I like to mix sharp cheddar and some parmesan)
Salt to Taste
Cornstarch

Directions:

Cook diced tomatoes in olive oil at high heat for 5 min. Add basil and vinegar, cook until the vinegar cooks off a little. Add diced bacon and salt then cook for 10-15 min or until bacon is fully cooked. Be sure to stir occasionally so bacon and tomatoes don't blacken too much.

Boil shells in water until fully cooked, set aside.

Combine cream cheese and butter in a saucepan and cook at low heat until both start to melt and combine. Turn up the heat and pour some milk into the pan, stir until combined. Add shredded cheese and allow it to melt into mixture. Add salt to taste and then slowly add cornstarch until sauce thickens.

Pour bacon/tomato mixture into the sauce and stir. Add the shells and stir until coated with the cheese sauce. Serve immediately!